Share To

Article Url


Manuscript ID : JFST-1607-1001 (R5) Visit : 75 Page: 49 - 58

Article Type: Original Research

Subject Areas :

محمد  خدایی 1 (دانش آموخته کارشناسی ارشد میکروبیولوژی، دانشکده علوم، واحد کرمان، دانشگاه آزاد اسلامی، کرمان، ایران.)
شهلا  سلطانی نژاد 2 (گروه میکروبیولوژی، واحد جیرفت، دانشگاه آزاد اسلامی، جیرفت، ایران)

Received: 2016-07-08 Accepted : 2017-05-20 Published : 2017-12-22

Keywords:

Abstract :

References:


 

  1. Abee, T., Krockel, L. and Hill, C. 1995. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning. International Journal of Food Microbiology, 28(2):169-85.
    2.
  2. Acuña, L., Picariello, G., Sesma, F., Morero, R. D. and Bellomio, A. 2012. A new hybrid bacteriocin, Ent35–MccV, displays antimicrobial activity against pathogenic Gram-positive and Gram-negative bacteria. FEBS Open Biology, 2: 12-9.
    3.
  3. Ahmadova, A., Todorov, S. D., Choiset, Y., Rabesona, H., Zadi, T. M., Kuliyev, A. et al. 2013. Evaluation of antimicrobial activity probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, 30(2):631-641.
    4.
  4. Aran, H. K., Biscola, V., El-Ghaish, S., Jaffrès, E., Dousset, X., Pillot, G., et al. 2015. Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: purification characterization and safety evaluation. Food Control, 54:126-134.
    5.
  5. Aunpad, R. and Na-Bangchang, K. 2007. Pumilicin: a novel bacteriocin with anti-MRSA and anti-VRE activity produced by newly isolated bacteria Bacillus pumilus strain WAPB4. Current Microbiology, 55(4): 308-313.
    6.
  6. Barbosa, J., Borges, S. and Teixeira, P. 2014. Selection of potential probiotic Enterococcus faecium isolated from Portuguese fermented food. International Journal of Food Microbiology, 191:144-8.
    7.
  7. Bowdish, D. M., Davidson, D. J. and Hancock, R. 2005. A re-evaluation of the role of host defence peptides in mammalian immunity. Current Protein and Peptide Science, 6(1): 35-51.
    8.
  8. Calo-Mata, P., Arlindo, S., Boehme, K., Miguel, T., Pascoal, A. and Barros-Velazquez J. 2008. Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products. Food Bioprocess Technology, 1(1): 43-63.
    9.
  9. Chen, Y. S., Yanagida, F. and Srionnual, S. 2007. Characteristics of bacteriocin‐like inhibitory substances from dochi‐isolated Enterococcus faecium D081821 and D081833.  Letters in Applied Microbiology, 44(3):320-325.
    10.
  10.  Cintas, L. M., Casaus, M. P., Herranz, C., Nes, I. F. and Hernández, P. E. 2001. Review: bacteriocins of lactic acid bacteria. Food Science and Technology International, 7(4):281-305.
    11.
  11. Cotter, P. D., Hill, C. and Ross, R. P. 2005. Bacteriocins: developing innate immunity for food. Nature Reviews Microbiology,  3(10): 777-788.
    12.
  12. Daeschel, M. A. 1989. Antimicrobial substances from lactic acid bacteria for use as food preservatives. Food Technology, 43:164-167.
    13.
  13. de Arauz, L. J., Jozala, A. F., Mazzola, P. G. and Penna, T. C. 2009. Nisin biotechnological production and application: a review. Trends in Food Science & Technology, 20(3):146-54.
    14.
  14.  Franz, C. M., Huch, M., Abriouel, H., Holzapfel, W. and Gálvez, A. 2011. Enterococci as probiotics and their implications in food safety. International Journal of Food Microbiology, 151(2):125-40.
    15.
  15. Hammami, I., Rhouma, A., Jaouadi, B., Rebai, A. and Nesme, X. 2009. Optimization and biochemical characterization of a bacteriocin from a newly isolated Bacillus subtilis strain 14B for biocontrol of Agrobacterium spp. strains. Letters in Applied Microbiology, 48(2):253-60.
    16.
  16.  Javed, A., Masud, T., ul Ain, Q., Imran, M. and Maqsood, S. 2011. Enterocins of Enterococcus faecium, emerging natural food preservatives. Annals of Microbiology, 61(4):699-708.
    17.
  17. Kasra Kermanshahi, R. and Peymanfar, Sh. 2012. Isolation and identification of Lactobacilli from cheese, yoghurt and silage by 16S rDNA gene and study of bacteriocin and biosurfactant production. Jundishapur Journal of Microbiology, 5(4): 528- 532.
    18.
  18. Khan, H., Flint, S. and Yu, P. L. 2010. Enterocins in food preservation. International Journal of Food Microbiology, 141(1):1-10.
    19.
  19. Manero, A. and Blanch, A. R. 1999. Identification of Enterococcus spp. with a biochemical key.  Applied and Environmental Microbiology, 65: 4425- 4430.
    20.
  20. Nascimento,  M., Moreno, I. and  Kuaye, A. Y. 2010. Antimicrobial activity of Enterococcus faecium FAIR-E 198 against gram-positive pathogens. Brazilian Journal of Microbiology, 41(1): 74-81.
    21.
  21. Nilsen, T., Nes, I. F. and Holo, H. 2003. Enterolysin A, a cell wall-degrading bacteriocin from Enterococcus faecalis LMG 2333. Applied and Environmental Microbiology, 69(5):2975-2984.
    22.
  22. Nissen-Meyer, J., Rogne, P., Oppegard, C., Haugen, H. S. and Kristiansen, P. E. 2009. Structure-function relationships of the non-lanthionine-containing peptide (class II) bacteriocins produced by gram-positive bacteria. Current Pharmaceutical Biotechnology, 10(1):19-37.
    23.
  23. Olasupo, N. A., Schillinger, U., Narbad, A., Dodd, H. and Holzapfel, W. H. 1999. Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product. International Journal of Food Microbiology, 53(2):141-52.
    24.
  24. Salehi, M. and Hatami, Z. 2014. Molecular occurrence of enterocin A gene among Enterococcus faecium strains isolated from gastrointestinal tract and antimicrobial effect of this bacteriocin against clinical pathogens. Iranian Journal of  Medical  Microbiology, 8 (1): 18-26
    25.
  25. Saranya, S. and Hemashenpagam, N. 2011. Antagonistic activity and antibiotic sensitivity of lactic acid bacteria from fermented dairy products. Advances in Applied Science Research, 2(4): 528-534.
    26.
  26.  Schillinger, U. and Lücke, F. K. 1989. Antibacterial activity of Lactobacillus sake isolated from meat. Applied and Environmental Microbiology, 55(8):1901-1906.
    27.
  27. Settanni, L. U., Massitti, O., Van Sinderen, D. and Corsetti, A. 2005. In situ activity of a bacteriocin‐producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation. Journal of Applied Microbiology, 99(3): 670-81.
    28.
  28.  Shokri, D., Zaghian, S., Fazeli, H., Mobasherizadeh, S. and Ataei, B. 2013. Isolation and purification of an ultraviolet-stable bacteriocin produced by Enterococcus faecium strain DSH20 against Listeria monocytogenes. Journal of Isfahan Medical School, 31(236): 649-60.
    29.
  29.  Sonsa-Ard, N., Rodtong, S., Chikindas, M. L. and Yongsawatdigul, J. 2015. Characterization of bacteriocin produced by Enterococcus faecium CN-25 isolated from traditionally thai fermented fish roe. Food Control, 54: 308-16.
    30.
  30. Todorov, S. D. and Dicks, L. M. 2005. Lactobacillus plantarum isolated from molasses produces bacteriocins active against Gram-negative bacteria. Enzyme and Microbial Technology, 36(2): 318-26.
    31.
  31. Todorov, S. D., Wachsman, M., Tomé, E., Dousset, X., Destro, M. T., Dicks, L. M., et al. 2010. Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium. Food Microbiology, 27(7): 869-79.
    32.
  32. Yang, E., Fan, L., Jiang, Y., Doucette, C. and Fillmore, S. 2012. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts. Applied and Industrial Microbiology Express, 2(1):1-12.
    33.

 

 

 

Related articles

  • Print Date : 2018-03-21

  • Print Date : 2018-12-22

  • Print Date : 2018-06-22

  • Print Date : 2018-09-23

  • Print Date : 2019-06-22

  • Print Date : 2018-03-21

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]