Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126

@article{Grinstead1992JenseniinGA,
  title={Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126},
  author={D. Grinstead and S. Barefoot},
  journal={Applied and Environmental Microbiology},
  year={1992},
  volume={58},
  pages={215 - 220}
}
The genus Propionibacterium includes cutaneous species typically found on human skin and the dairy or classical species (Propionibacterium freudenreichii, P. jensenii, P. thoenii, and P. acidipropionici) used industrially for the production of Swiss cheese and propionic acid. Grinstead (1989, M.S. thesis, Iowa State University, Ames) has previously observed that some dairy propionibacteria inhibit other species in the classical grouping. We further investigated the inhibitor(s) produced by P… 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
FURTHER PURIFICATION AND CHARA CTERIZATION OF JENSENIIN P, A BACTERIOCIN PRODUCED BY PROPIONIBACTERIUM JENSENII B1264
TLDR
Jenseniin P was characterized to be pH stable and heat stable using a microtiter plate method developed in this work, which was 8-fold more sensitive than the previous critical dilution method described by Ratnam. Expand
Enhanced fed-batch production, partial purification, characterization of jenseniin P, and discovery of a new bacteriocin-like substance produced by Propionibacterium jensenii B1264
TLDR
A new bacteriocin-like inhibitory substance (BLIS) produced by P. jensenii B1264 inhibited the growth of Propionibacterium acnes ATCC 6919 but not the previously used indicator strain L. lactis ATCC 4797. Expand
Characterization of thoeniicin 447, a bacteriocin isolated from Propionibacterium thoenii strain 447.
TLDR
This is the first report of a bacteriocin from a Propionibacterium species active against P. acnes, and the peptide was inactivated when treated with pepsin, pronase, alpha-chymotrypsin, trypsin and proteinase K. Expand
CHARACTERIZATION OF THOENIICIN 447 PRODUCED BY PROPIONIBACTERIUM
Fifteen strains of propionibacteria, isolated from dairy products, were screened for the production of bacteriocins. Propionibacterium thoenii 447 produced an antimicrobial peptide, thoeniicin 447,Expand
Antibiosis revisited: bacteriocins produced by dairy starter cultures.
TLDR
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
Sensitization of gram-negative and gram-positive bacteria to jenseniin G by sublethal injury.
Jenseniin G, a bacteriocin produced by Propionibacterium thoenii P126, is active against related propionibacteria and some lactic acid bacteria and is sporostatic to botulinal spores. The objectiveExpand
Two different propionicins produced by Propionibacterium thoenii P-127
TLDR
The bacteriocin GBZ-1 was purified from the growth media of Propionibacterium thoenii P-127 and was found to have a molecular weight of 6000Da and is highly homologous to a protease-activated antimicrobial peptide (PAMP). Expand
Red-Brown Pigmentation of Acidipropionibacterium jensenii Is Tied to Haemolytic Activity and cyl-Like Gene Cluster
TLDR
The results presented here provide ground for development of a quick and simple diagnostic test instrumental in avoiding potential negative effects of Acidipropionibacterium strains with haemolytic activity on food quality, and present the first two whole genome sequence analyses of the A. jensenii strains. Expand
Bacteriocins from Dairy Propionibacteria and Inducible Bacteriocins of Lactic Acid Bacteria
TLDR
This chapter discusses the bacteriocins from dairy propionibacteria and inducible bacteriOCins of lactic acid bacteria, which are best known for the conversion of lactate produced by lactic cultures to the carbon dioxide, propionate, and acetate. Expand
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