ArticleWorld journal of microbiology & biotechnology2022
Isolation and identification of new source of bacteriocin-producing Lactobacillus plantarum C010 and growth kinetics of its batch fermentation.
Article in World journal of microbiology & biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 26 citations in OpenAlex.
- Evaluation of Probiotic Properties and Antimicrobial Substances Produced by Five Lactic Acid Bacteria Against Foodborne and Spoilage Pathogens.MicrobiologyOpen · 2026Article
- Biodegradation of ethanol and acetaldehyde by Lactiplantibacillus plantarum YDL-01 from healthy human feces.Biodegradation · 2026Article
- Potential effects of microorganisms on petroleum asphalt: a state-of-the-art review.World journal of microbiology & biotechnology · 2026Review
- Optimization of bacteriocin production byFrontiers in medical technology · 2025Article
- Targeted Screening ofFoods (Basel, Switzerland) · 2024Article
- Co-production of surfactin and fengycin byJournal of food science and technology · 2024Article
- Anti-Listerial Activity of Bacteriocin-like Inhibitory Substance Produced byAntibiotics (Basel, Switzerland) · 2024Article
- Cell-Free Supernatant ofFoods (Basel, Switzerland) · 2023Article
- Fundicoccus culcitae sp. nov., a novel potential bacteriocin producing bacterium isolated from a spoiled eye mask.Antonie van Leeuwenhoek · 2023Article
- Article
- The development of a solid lipid nanoparticle (SLN)-based lacticin 3147 hydrogel for the treatment of wound infections.Drug delivery and translational research · 2023Article
- The Impacts ofMicroorganisms · 2022Review
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The control of food-borne pathogens and spoilage organisms in meat and related products is urgently needed. Bacteriocins produced by lactic acid bacteria (LAB) are promising natural food preservatives. In this study, six bacteriocin-producing bacteria were screened from soil and fresh cow dung. Pseudomonas koreensis PS1, a specific spoilage organism from spoiled chilled pork, was used as the indicator bacteria. From the analyses, the strain C010 was selected due to its high yield, broad spectrum, and subculture stability. Through morphological, biochemical, and 16S rDNA gene sequence analysis, this strain was identified as Lactobacillus plantarum. Crude bacteriocin extracted from the cell-free supernatant (CFS) of L. plantarum C010 was stable under high temperature, ultraviolet radiation, and protease attack (pepsin, trypsin, and proteinase K). The kinetics of bacterial growth and bacteriocin production by L. plantarum C010 were analyzed during batch fermentation. Bacteriocin was produced throughout the logarithmic growth phase, and the Leudeking-Piret model characterized the synthesis of bacteriocins. The present study indicates that this novel bacteriocin produced by bacteria is a promising option for reducing spoilage microorganisms and can be widely used as a bio-preservative in meat and other foods.
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