Citation: Wayah SB and Philip K (2018) Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and Biopreservative Potential. Front. Microbiol. 9:564. doi: 10.3389/fmicb.2018.00564 Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanis...

Lactobacillus animalis 381-IL-28 is an integral component of a multistrain commercial culture with food biopreservative and pathogen biocontrol functionality. A draft sequence of the L. animalis 381-IL-28 genome is described in this paper.

The bacteriocins of lactic acid bacteria have considerable potential for biopreservation. The Lactococcus lactis strain PSY2 (GenBank account no. JF703669) isolated from the surface of marine perch Perca flavescens produced antibacterial activity against pathogenic and spoilage-causing Gram-positive and Gram-negative bacteria viz. Arthrobacter sp., Acinetobacter sp., Bacillus subtilis, Escheric...

Lactobacillus plantarum strain 16 restricts the growth of various food spoilage fungi and has the potential to be used as a biopreservative to improve the shelf life of foods. The complete genome sequence contains 3,044,678 bp with a G+C content of 44.74% and harbors the largest plasmid complement reported for this species to date.

We describe a draft genome sequence for Pediococcus acidilactici strain D3, a component of multistrain commercial cultures with biopreservative and biocontrol properties in food-based applications. Strain D3 encodes at least one antimicrobial peptide, pediocin AMPd3. The AMPd3-encoding operon exhibits high sequence similarity to the archetype pediocin, PA-1, encoded by P. acidilactici PAC 1.0.

This study evaluated the preservative ability of protein-like cell free supernatants produced by lactic acid bacteria (LAB) isolates from samples Ictalurus punctatus (Cat fish) and slurry fermented Zea mays (Ogi). The LAB strains were separately isolated understudied using De Man, Rogosa Sharpe (MRS) media at 37°C for 48 h. characterized with Gram staining, oxidase catalase tests, microscop...

Most data dealing with the biopreservative activity of lactic acid bacteria (LAB) are focused on their antibacterial effects. Food spoilage by mould and the occurrence of their mycotoxins constitute a potential health hazard. Development of biological control should help improve the safety of products by controlling mycotoxin contamination. Data have actually shown that many LAB can inhibit mou...