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Bacteriocins: safe, natural antimicrobials for food preservation.
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins.Expand
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Listeria: A foodborne pathogen that knows how to survive.
The foodborne pathogen Listeria is the causative agent of listeriosis, a severe disease with high hospitalization and case fatality rates. Listeria monocytogenes can survive and grow over a wideExpand
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Pediocin PA-1, a bacteriocin from Pediococcus acidilactici PAC1.0, forms hydrophilic pores in the cytoplasmic membrane of target cells.
Pediocin PA-1 is a bacteriocin which is produced by Pediococcus acidilactici PAC1.0. We demonstrate that pediocin PA-1 kills sensitive Pediococcus cells and acts on the cytoplasmic membrane. InExpand
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Isolation of the Bacillus subtilis antimicrobial peptide subtilosin from the dairy product‐derived Bacillus amyloliquefaciens
Aims:  To purify and characterize an antimicrobial protein (bacteriocin) isolated from the dairy product‐derived Bacillus amyloliquefaciens.
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The aetiology of bacterial vaginosis
Bacterial vaginosis (BV) is the most common vaginal infection among women of childbearing age. This condition is notorious for causing severe complications related to the reproductive health ofExpand
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Functional analysis of the pediocin operon of Pediococcus acidilactici PAC1.0: PedB is the immunity protein and PedD is the precursor processing enzyme.
The bacteriocin pediocin PA-1 operon of Pediococcus acidilactici PAC1.0 encompasses four genes: pedA, pedB, pedC and pedD. Transcription of the operon results in the formation of two overlappingExpand
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Pediocin PD‐1, a bactericidal antimicrobial peptide from Pediococcus damnosus NCFB 1832
Pediocin PD‐1, produced by Pediococcus damnosus NCFB 1832, is inhibitory to several food spoilage bacteria and food‐borne pathogens. However, pediocin PD‐1 is not active against other PediococcusExpand
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Carbon Dioxide and Nisin Act Synergistically onListeria monocytogenes
ABSTRACT This paper examines the synergistic action of carbon dioxide and nisin on Listeria monocytogenes Scott A wild-type and nisin-resistant (Nisr) cells grown in broth at 4°C. Carbon dioxideExpand
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Functions and emerging applications of bacteriocins.
Bacteriocins, defined as ribosomally synthesized antimicrobial peptides, have traditionally been used as food preservatives, either added or produced by starter cultures during fermentation. In-depthExpand
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Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system.
In order to identify conditions for efficient food preservation by nisin, the sensitivity of Listeria monocytogenes to this preservative was studied under the following three model conditions: (1)Expand
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