ArticleProbiotics and antimicrobial proteins2013
Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L.
Article in Probiotics and antimicrobial proteins, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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22 citing papers in PubMed, 46 citations in OpenAlex.
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- Detection of Lactic Acid Bacteria in Metasandstone and Limestone Caves of Chapada Diamantina, Brazil.Indian journal of microbiology · 2025Article
- Screening of Lactic Acid Bacteria Isolated from Fermented Cowpea and Optimization of Biomass Production Conditions.Foods (Basel, Switzerland) · 2025Article
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- In vitro probiotic potential of lactic acid bacteria isolated from the intestines of Muscovy ducks.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Enhanced production of bacteriocin by3 Biotech · 2024Article
- Screening ofMicroorganisms · 2022Article
- Potential ProbioticFoods (Basel, Switzerland) · 2021Article
- Characterization and Selection of Lactobacillus plantarum and Lactobacillus paracasei for prevention of oral bacterial infections from Chinese pickle.AMB Express · 2021Article
- Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2020Article
- Antibacterial and antifungal activity of crude and freeze-dried bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus.Scientific reports · 2020Article
- Development of a Low-Cost and High-Efficiency Culture Medium for Bacteriocin Lac-B23 Production byBiology · 2020Article
- Characterization, Toxicity, and Optimization for the Growth and Production of Bacteriocin-like Substances by Lactobacillus curvatus.Probiotics and antimicrobial proteins · 2020Article
- Bacterial and Fungal Dynamics During the Fermentation Process ofFrontiers in microbiology · 2020Article
- Bioactive Metabolites From Acid-Tolerant Fungi in a Thai Mangrove Sediment.Frontiers in microbiology · 2020Article
- Article
- Inhibitory Effect of Substances Produced by Native Lactococcus lactis Strains of Tropical Fruits towards Food Pathogens.Preventive nutrition and food science · 2018Article
- Stability of Bacteriocin-Like Inhibitory Substance (BLIS) Produced byBioMed research international · 2018Article
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Authors and funding
8 authors at 6 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this work was to purify and characterize the bacteriocin produced by Lactococcus lactis subsp. lactis KT2W2L previously isolated from mangrove forests in southern Thailand, in order to evaluate its potential as new food protective agent. The active peptide from the cell-free supernatant of this strain was purified in 4 steps: (1) precipitation with 70 % saturated ammonium sulfate, (2) elution on a reversed-phase cartridge using different concentrations of acetonitrile, (3) cation-exchange chromatography and (4) final purification by reversed-phase HPLC on a C8 column. The molecular mass of 3,329.5254 Da of the purified bacteriocin, determined by mass spectrometry, is nearly identical to that of peptide nisin Z. The activity of the purified bacteriocin was unaffected by pH (2.0-10.0), thermostable but was sensitive to proteolytic enzymes. The bacteriocin activity was stable after 8 weeks of storage at -20 °C and 7 weeks of storage at 4 °C, but decreased after 3 weeks of storage at 37 °C. It was stable when incubated for 1 month at 4 °C in 0-30 % NaCl. Inhibitory spectrum of this bacteriocin showed a wide range of activity against similar bacterial strains, food-spoilage and food-borne pathogens. L. lactis subsp. lactis KT2W2L was sensitive to kanamycin, penicillin and tetracycline but resistant to ampicillin, gentamicin and vancomycin. The fragment obtained after amplification of genomic DNA from L. lactis subsp. lactis KT2W2L, with specific primers for bacteriocin genes, presented 99 % homology to the nisin Z gene. PCR amplification demonstrated that L. lactis subsp. lactis KT2W2L does not harbor virulence genes cylA, cylB, efaAfs and esp. The bacteriocin and its producing strain may find application as bio-preservatives for reduction in food-spoilage and food-borne pathogens in food products.
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