ArticleWorld journal of microbiology & biotechnology2022
Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9.
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 7 papers.
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Who cites it
7 citing papers in PubMed, 23 citations in OpenAlex.
- Probiotic Bacteria in Stimulating Human Physiological Responses: Metabolic Function and Overall Health.Foods (Basel, Switzerland) · 2026Review
- From Fermentation to Function: Genomic Diversity and Probiotic Potential in the ReclassifiedComputational and structural biotechnology journal · 2026Article
- Development and Genomic Evaluation of a Novel Functional Fermented Milk Formulated withFoods (Basel, Switzerland) · 2025Article
- Whole-genome sequencing and probiotic properties of Lactobacillus helveticus KM7 isolated from the gut of the Chinese honey bee (Apis cerana): A promising exopolysaccharide-producing strain.BMC microbiology · 2025Article
- Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar.Food chemistry: X · 2025Article
- Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety.NPJ science of food · 2024Review
- A survey of multiple candidate probiotic bacteria reveals specificity in the ability to modify the effects of key wound pathogens.Microbiology spectrum · 2024Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Traditionally fermented foods and beverages are still produced and consumed at a large scale in Romania. They are rich sources for novel lactic acid bacteria with functional properties and with potential application in food industry or health. Lactobacillus helveticus 34.9, isolated from a home-made fermented milk is able to inhibit the growth of other bacteria, such as other lactic acid bacteria, but also strains of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, and Halobacillus hunanensis, a halobacterium isolated from the degraded wall of a Romanian monastery. L. helveticus 34.9 produces a large bacteriocin (35 KDa), active in a wide pH range, but inactivated by heat and proteinase K treatment. It shares about 20% sequence coverage with helveticin J, as determined by LC-MS analysis. Bacteriocin production was enhanced under stress conditions, especially when combined stresses were applied. Its mode of action and degree of inhibition depended on the concentration and on the indicator strain that was used; L. delbrueckii subsp. bulgaricus LMG 6901
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