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Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus.
Examination of strains of L. acidophilus within the six homology groupings of Johnson et al. demonstrated that production of the bacteriocin lactacin B could not be used in classification of neotype L. Acidophilus strains, however, the usefulness of employing sensitivity to lactac in B in classified of dairy lactobacilli is suggested. Expand
Biochemical and Genetic Characteristics of Bacteriocins of Food-Associated Lactic Acid Bacteria.
Prior to the utilization of bacteriocins and/or the producer organism in food systems, a thorough understanding of the physical, biochemical, and genetic properties is required. Expand
Purification and characterization of the Lactobacillus acidophilus bacteriocin lactacin B.
Characteristics identified for lactacin B indicated that it was a peptide and confirmed its identity as a bacteriocin and its activity was bactericidal to sensitive cells and restricted to members of the family Lactobacilliaceae. Expand
Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126.
This work investigated the inhibitor(s) produced by P. jensenii P126 (ATCC 4872) and classification of the inhibitor as a bacteriocin is supported by its proteinaceous nature and its bactericidal activity against L. delbrueckii subsp. Expand
Detection and Activity of Plantaricin F an Antibacterial Substance from Lactobacillus plantarum BF001 Isolated from Processed Channel Catfish.
The ability of plantaricin F to inhibit a wide-range of bacteria, including gram-positive and gram-negative foodborne pathogens, is of potential interest for food safety, and the substance may have future applications as a food preservative. Expand
Partial purification and characterization of the bacteriocin produced by Propionibacterium jensenii B1264
Treize bacteries propioniques ont ete examinees pour leur capacite catalase-insensible et protease-sensible a inhiber differentes bacteries gram-positives ou gram-negatives. La production d'agents deExpand
Identification and purification of a protein that induces production of the Lactobacillus acidophilus bacteriocin lactacin B.
Lactacin B is a heat-stable bacteriocin produced by Lactobacillus acidophilus N2 that is active against closely related lactobacilli, including Lactobacillus delbrueckii subsp. lactis (formerlyExpand
Antibiosis revisited: bacteriocins produced by dairy starter cultures.
Evaluating properties of the Lactobacillus acidophilus bacteriocin, lactacin B, led to a new purification protocol and better understanding of antagonists may lead to targeted biocontrol of spoilage flora and foodborne pathogens. Expand
Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2.
The antilisterial effect of L. alimentarius observed in laboratory media and ground beef is attributed to lactic acid produced by growing cultures, which did not produce bacteriocins or hydrogen peroxide in vitro. Expand
Inhibition of Yogurt Starter Cultures by Jenseniin G, a Propionibacterium Bacteriocin
Abstract Jenseniin G, a heat-stable bacteriocin that is produced by Propionibacterium jensenii P126 (ATCC 4872), inhibits Lactobacillus delbrueckii ssp. bulgaricus NCDO 1489. The purpose of thisExpand