• Journal of Dairy Science and Biotechnology
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• 제36권1호
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• pp.1-13
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• 2018

Kefir exhibits antimicrobial activity in vitro against gram-positive and gram negative bacteria, as well as some fungi. The ability of LAB to inhibit the growth of closely related bacteria is well known. This inhibition of pathogenic and spoilage microbes may be due to the production of organic acids, hydrogen peroxide, acetaldehyde, diacetyl, carbon dioxide, or bacteriocins. Lactobacilli are the major contributors to acid production and, hence, a determining factor in the flavor development in kefir. Lactic acid, proteolytic activity, and acetaldehyde are the essential flavor compounds in kefir. Both acid and bacteriocins contribute to the antimicrobial activity of kefir and kefir grains. Kefir is rich in proteins, calcium, vitamin $B_{12}$, niacin, and folic acid. Many studies have investigated the benefits of consuming kefir and have shown that it is a natural probiotic, which when consumed regularly, can help relieve intestinal disorders, promote bowel movement, reduce flatulence, and improve the overall health of the digestive system. Tibetan kefir, which is different from traditional kefir, is produced in China. It has been reported to exhibit antimicrobial activity that is nearly identical to that of traditional kefir. Kefir production is considered a rapidly growing food industry in China.

• Asian-Australasian Journal of Animal Sciences
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• 제6권3호
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• pp.441-445
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• 1993

Ten bacteriocin-producing Enterococcus faecium strains with urease activity ($1.10-6.2nkat.mL^{-1}$) were isolated from the rumen of 2-8 weeks old calves. All strains were resistant aginst disodium arsenate at a minimal inhibition concentration - MIC $5g.L^{-1}$ and mercury chloride ($MIC=10-20mg.L^{-1}$). Eight strains were resistant against silver nitrate ($MIC=40-50mg.L^{-1}$) and three against antibiotics used. The resistance against six antibiotics was found in A23 strain. Values of adherence index ranged from 5.02 to 20.4 enterococci adhered per one epithelial cell of rumen wall. All isolates produced bacteriocins which inhibited the growth at least of one of five indicator organisms. The EF1 strain with a good affinity to the epithelial cell ($15.2{\pm}1.2$) produced bacteriocin substance with antimicrobial activity against grampositive and gramnegative indicator bacteria.

• 한국식품위생안전성학회지
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• 제10권2호
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• pp.65-71
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• 1995

Bacteriocins from lactic acid bacteria have attracted much attention in recent years because of their useful worth in increasing safety and extending shelf life of foods. These substances show an inhibitory effect against some food spoilage bacteria and food-borne pathogens. The inhibitory effect fo the bacteriocin produces by lactic acid bacteria against Listeria monocytogenes(L. monocytogenes) was examined in this study. The culture supernatants of 5 kinds of bacteria among the 10 kinds of testes lactic acid bacteria had the inhibitory activity against Listeria sp., various Gram positive and Gram negative bacteria. Bacteriocin produced by Lactobacillus plantarum(Lact. plantarum) LMG 7945 was the most active toward L. monocytogenes. Bacteriocin production of the Lact. plantarum LMG 7945 cultured on MRS broth was increased late logarithmic phase over early stationary phase. This bacteriocin was stable at heat treatment and acidic pH relatively; The activity was retained after heating at 121$^{\circ}C$ for 15min and was active in the pH range of 2~4 but was lost above pH 5.

• Journal of Microbiology and Biotechnology
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• 제15권6호
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• pp.1368-1376
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• 2005

Pseudomonas aeruginosa produces a variety of bacteriocidal substances including pyocins that are active against the same species, but their physiological roles are relatively unknown. Here, we profiled the bacteriocidal activities in the culture supernatants of various P. aeruginosa isolates and describe the competitive growth advantages of strains PAO1 and PA14 over some strains including PAK, which are sensitive to their bacteriocidal activities. These findings suggest that the factors governing the production of pyocins and the resistance to them play important roles in controlling P. aeruginosa populations in its local environments.

• Journal of Microbiology and Biotechnology
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• 제10권4호
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• pp.532-534
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• 2000

The inhibitory effects of different Bifidobacterium spp. on the growth of Helicobacter pylori (HP) were investigated. A significant suppression of HP growth occurred only when HP was inoculated onto a petri dish containing 0.1 mg/ml of Bifidobacterium spp. When HP was separately cultured with B. breve K-110, B. catenulatum K-309, B magnum K-311, B. magnum K-321, and B. cuniculi K-513, the urease activity was also inhibited by these Bifidobacterium spp. Therefore, it appears that these Bifidobacterium spp. excrete a heat-labile inhibitory component for HP growth into the culture medium. Although most organic acids produced by the Bifidobacterium spp. inhibited the growth of HP, the HP growth was not inhibited by the physiological concentrations of organic acids produced in bifidobacteria-cultured media. Accordingly, these results suggest that some Bifidobacterium spp. may produce antibiotic-like compounds (bacteriocins).

• 한국미생물·생명공학회지
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• 제21권2호
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• pp.125-131
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• 1993

The s-type pyocin, one kind of bacteriocins, is a bactericidal substabce of protein nature produced by certain Pseudomonas aeruginosa and is active against some other strains of the same or closely related species. Among many Pseudomonas aeruginosa strains collected from the patients at the Hospitals in Seoul and Taegu cities, some Pseudomonas aeruginosa pyocinogeny were determined by pyocin typing. As a result, Pseudomonas aeruginosa 90-2-2205 was selected as the S-type pyocin producing microorganism due to its highest antimicrobial and protease sensitivity.

• Journal of Dairy Science and Biotechnology
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• 제15권1호
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• pp.21-26
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• 1997

Lactobacillus acidophilus 223, 606, and NCFM-F among 21 isolated from fecal contents of humans demonstrated inhibitory activity attributed to bacteriocin(s). The bacteriocin(s) were heat stable and nondialyzable proteinous compounds and exhibited narrow inhibitory spectra of activity. Neither hydrogen peroxide nor pH were responsible for inhibitory action. All of the producer strains were resistant to their own bacteriocin(s). The bacteriocin(s) were purified by ammonium sulfate precipitation, gel chromatography and ion exchange chromatography for further characterization. The bacteriocin(s) of human origin exhibited similar characteristics.

• Journal of Microbiology and Biotechnology
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• 제22권12호
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• pp.1597-1604
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• 2012

Genus Bacillus is a spore-forming bacterium that has unique properties in cell differentiation, allowing the forming of spores in stress conditions and activated in the vegetative cell, with suitable environments occurring during the life cycle acting as a trigger. Their habitat is mainly in soil; thus, many species of Bacillus are associated with plants as well as rhizosphere bacteria and endophytic bacteria. Signal transduction is the principal mechanism of interactions, both within the cell community and with the external environment, which provides the subsequent functions or properties for the cell. The antimicrobial compounds of Bacillus sp. are potentially useful products, which have been used in agriculture for the inhibition of phytopathogens, for the stimulation of plant growth, and in the food industry as probiotics. There are two systems for the synthesis of these substances: nonribosomal synthesis of cyclic lipopeptides (NRPS) and polyketides (PKS). For each group, the structures, properties, and genes of the main products are described. The different compounds described and the way in which they co-exist exhibit the relationship of Bacillus substances to plants, humans, and animals.

• Journal of Animal Science and Technology
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• 제64권5호
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• pp.1008-1011
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• 2022

We here report the whole genome sequence of Ligilactobacillus agilis C7 with anti-listerial activity, which was isolated from pig feces. The genome size of L. agilis C7 (~ 3.0 Mb) is relatively larger compared with other L. agilis strains. L. agilis C7 carries three bacteriocin gene clusters encoding garvicin Q, salivaricin A, and Blp family class II bacteriocin. Garvicin Q and salivaricin A are reported to be active against Listeria monocytogenes and Micrococcus luteus, respectively, as well as against other Gram-positive bacteria. Meanwhile, the bacteriocin encoded in the blp cassette was shown to be active against pneumococci, mediating intraspecies competition. This report highlights the potential of L. agilis C7 for the production of bacteriocins inhibiting pathogenic bacteria.

• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.162-167
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• 2009

Various fermented foods were screened in search of food-grade bacteria that produce bacteriocins active against Gram-negative pathogens. An isolate from a mold-ripened cheese presented antibacterial activity against Gram-positive and Gram-negative bacteria. The most active isolate was identified as Lactobacillus casei by a biochemical method, ribotyping, and membrane lipid analysis, and was designated as OSY-LB6A. The cell extracts of the isolate showed inhibition against Escherichia coli p220, E. coli O157, Salmonella enerica serovar Enteritidis, Salmonella Typhimurium, and Listeria monocytogenes. The antibacterial nature of the cell extract from the isolate was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide, and lytic bacteriophages. The culture supernatant and cell extract retained antibacterial activity after heating at $60{\sim}100^{\circ}C$ for $10{\sim}20$ min. The activity of the cell extract from Lb. casei was eliminated by pronase and lipase. Finally, the cell extract showed a bactericidal mode of action against E. coli in phosphate buffer solution, but it was bacteriostatic in broth medium and food extracts.