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Bacteriocin-based strategies for food biopreservation.
Diversity and applications of Bacillus bacteriocins.
The present review provides a general overview of Bacillus bacteriocins, including primary structure, biochemical and genetic characterization, classification and potential applications in food preservation as natural preservatives and in human and animal health as alternatives to conventional antibiotics.
Enterococci as probiotics and their implications in food safety.
Diversity of enterococcal bacteriocins and their grouping in a new classification scheme.
- C. Franz, M. V. van Belkum, W. Holzapfel, H. Abriouel, A. Gálvez
- Biology, MedicineFEMS Microbiology Reviews
- 1 April 2007
A more simplified classification scheme for enterocins based on amino acid sequence homologies is proposed, which is of interest for their diversity and potential for use as food biopreservatives.
Peptide AS-48: prototype of a new class of cyclic bacteriocins.
- M. Maqueda, A. Gálvez, E. Valdivia
- Biology, ChemistryCurrent protein and peptide science
- 30 September 2004
The three-dimensional structure of bacteriocin AS-48 is solved, and it consists of a globular arrangement of five alpha-helices enclosing a compact hydrophobic core, being the first example of a posttranslational modification in which a cyclic structure arises from a "head-to-tail" linkage.
Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical…
Bacteriocin AS-48, a microbial cyclic polypeptide structurally and functionally related to mammalian NK-lysin.
- C. González, G. Langdon, M. Rico
- BiologyProceedings of the National Academy of Sciences…
- 10 October 2000
The solution structure of bacteriocin AS-48, a 70-residue cyclic polypeptide from Enterococcus faecalis, consists of a globular arrangement of five alpha-helices enclosing a compact hydrophobic core that most probably determine its antibacterial activity by promoting pore formation in cell membranes.
Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria.
Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat and other physical treatments, satisfying the demands of consumers for foods that are fresh tasting, ready to eat, and lightly preserved.
African fermented foods and probiotics.