Production, recovery and purification of bacteriocins from lactic acid bacteria

@article{Parente1999ProductionRA,
  title={Production, recovery and purification of bacteriocins from lactic acid bacteria},
  author={Eugenio Parente and Annamaria Ricciardi},
  journal={Applied Microbiology and Biotechnology},
  year={1999},
  volume={52},
  pages={628-638}
}
Abstract Bacteriocins produced by lactic acid bacteria are a heterogeneous group of peptide inhibitors which include lantibiotics (class I, e.g. nisin), small heat-stable peptides (class II, e.g. pediocin AcH/PA1) and large heat-labile proteins (class III, e.g. helveticin J). Many bacteriocins belonging to the first two groups can be successfully used to inhibit undesirable microorganisms in foods, but only nisin is produced industrially and is licensed for use as a food preservative in a… Expand
Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications
  • L. De Vuyst, F. Leroy
  • Medicine, Chemistry
  • Journal of Molecular Microbiology and Biotechnology
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A novel isolation method was developed for bacteriocins from four genera of lactic acid bacteria that produced preparations of pediocin AcH, nisin, sakacin A, and leuconocin Lcm1 that were potent and concentrated. Expand
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Bacteriocins of lactic acid bacteria have potential for use as food biopreservatives to control spoilage and pathogenic bacteria, but only some strains produced higher amounts of the bacteriocin. Expand
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TLDR
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TLDR
A bacteriocin produced by a strain of Pediococcus acidilactici was successfully purified sequentially by acid extraction and reverse-phase high-performance liquid chromatography (HPLC) and its isolation in pure form for sequencing was confirmed by capillary electrophoresis. Expand
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