ArticleProbiotics and antimicrobial proteins2021
In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry.
Article in Probiotics and antimicrobial proteins, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 50 citations in OpenAlex.
- Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages.Foods (Basel, Switzerland) · 2025Review
- Investigation of Bacteriocin Production Ability ofFood science & nutrition · 2025Article
- A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products.Applied biochemistry and biotechnology · 2025Review
- Screening and Whole-Genome Analysis of Probiotic Lactic Acid Bacteria with Potential Antioxidants from Yak Milk and Dairy Products in the Qinghai-Tibet Plateau.Antioxidants (Basel, Switzerland) · 2025Article
- Transcriptome Analysis Reveals the Role of Sucrose in the Production ofInternational journal of molecular sciences · 2024Article
- Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated fromFoods (Basel, Switzerland) · 2024Article
- Isolation and characterization of lactic acid bacteria producing a potent anti-listerial bacteriocin-like inhibitory substance (BLIS) from chhurpi, a fermented milk product.Archives of microbiology · 2024Article
- Improvement of Locomotion Caused byNutrients · 2023Article
- Brucella abortus antigen omp25 vaccines: Development and targeting based on Lactococcus lactis.Veterinary medicine and science · 2023Article
- Characterization of lactic acid bacteria isolated from the poultry intestinal environment with anti-Salmonella activity in vitro.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2023Article
- Exopolysaccharide produced by Lactiplantibacillus plantarum RO30 isolated from Romi cheese: characterization, antioxidant and burn healing activity.World journal of microbiology & biotechnology · 2022Article
- Effect of Polydextrose on the Growth ofMicroorganisms · 2022Article
- Bacteriocinogenic probiotic bacteria isolated from an aquatic environment inhibit the growth of food and fish pathogens.Scientific reports · 2022Article
- Bioactive peptides produced by engineered probiotics and other food-grade bacteria: A review.Food chemistry: X · 2022Article
- Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects.Microorganisms · 2022Article
- Probiotic potential of3 Biotech · 2022Article
- A Review on Microbial Products and Their Perspective Application as Antimicrobial Agents.Biomolecules · 2021Review
- Evaluation of the Estimation Capability of Response Surface Methodology and Artificial Neural Network for the Optimization of Bacteriocin-Like Inhibitory Substances Production byMicroorganisms · 2021Article
- Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances byMicroorganisms · 2020Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Determination of a microbial strain for the joining into sustenance items requires both in vitro and in vivo assessment. A newly isolated bacteriocin-like inhibitory substance (BLIS) producing lactic acid bacterium, Lactococcus lactis Gh1, was isolated from a traditional flavour enhancer and evaluated in vitro for its potential applications in the food industry. Results from this study showed that L. lactis was tolerant to NaCl (≤ 4.0%, w/v), phenol (≤ 0.4%, w/v), 0.3% (w/v) bile salt, and pH 3. BLIS from L. lactis showed antimicrobial activity against Listeria monocytogenes ATCC 15313 and was susceptible to 10 types of antibiotics. The absence of haemolytic activity and the presence of acid phosphatase and naphthol-AS-BI-phosphohydrolase were observed in L. lactis. L. lactis could coagulate milk and showed a negative response to amylolytic and proteolytic activities and did not secrete β-galactosidase. The antimicrobial activity of BLIS was completely abolished at 121 °C. The BLIS was conserved at 4 °C in BHI and MRS medium up to 6-4 months, respectively. BLIS activity was more stable in BHI as compared to MRS after four freeze-thaw cycles and was not affected by a wide range of pH (pH 4-8). BLIS was sensitive to proteinase k and resistant to catalase and trypsin. The antimicrobial activity was slightly reduced by acetone, ethanol, methanol, and acetonitrile at 10% (v/v) and also towards Tween-80, urea, and NaCl 1% (v/v). Results from this study have demonstrated that L. lactis has a vast potential to be applied in the food industry, such as for the preparation of starter culture, functional foods, and probiotic products.
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