ArticleProbiotics and antimicrobial proteins2025
Antimicrobial Peptides (Bacteriocins) Produced by Lactococcus lactis and Pediococcus pentosaceus Strains with Activity Against Clinical and Food-Borne Pathogens.
Article in Probiotics and antimicrobial proteins, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
- Genomic Insights Into the Probiotic and Safety Attributes of Pediococcus acidilactici BC-7 for its Potential Application in Livestock Health.Probiotics and antimicrobial proteins · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Bacteriocinogenic properties of lactic acid bacteria isolated from Bulgarian feta cheese and Brazilian prato cheese against Listeria monocytogenes: Bacteriocin, an ally in the control of listeriosis.Antonie van Leeuwenhoek · 2026Article
- Extraction, Purification, and Characterization of a Bacteriocin from MarineMicroorganisms · 2026Article
- Do We Need to Worry About Staphylococcus epidermidis ST0409KOC, a Cheese-Isolated Strain With Bacteriocinogenic Properties?Molecular nutrition & food research · 2026Article
- Formulation and evaluation of probiotic starter culture: impact on Ethiopian cottage cheese "Ayib" safety, stability, sensory acceptability and antioxidant potential.One health outlook · 2025Article
- Effect ofMicroorganisms · 2025Article
- Marine Pediococcus pentosaceus E3 Probiotic Properties, Whole-Genome Sequence Analysis, and Safety Assessment.Probiotics and antimicrobial proteins · 2024Article
- The Multiple Challenges of Nutritional Microbiome Research During COVID-19-A Perspective and Results of a Single-Case Study.Nutrients · 2024Article
- Identification, Safety Assessment, and Antimicrobial Characteristics of Cocci Lactic Acid Bacteria Isolated from Traditional Egyptian Dairy Products.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors at 3 institutions in 4 countries.
Funding
Abstract
Bacteriocins are ribosomal-synthesized peptides with antimicrobial activity, produced by different groups of bacteria, including lactic acid bacteria (LAB). Most of the produced by LAB bacteriocins can be described with rather broad spectra of inhibition and they offer suggested applications in food preservation and pharmaceutical sector. Different LAB were isolated from fermented food products and fruits, obtained from the region of Pohang, Korea, and identified based on physiological, biochemical, and molecular methods. The promising isolates, Pediococcus pentosaceus 732, Lactococcus lactis 808, and Lactococcus lactis subsp. lactis 431, were identified based on biochemical, physiological, and biomolecular approaches, including 16S rRNA partial sequencing, and were evaluated for production of bacteriocin, including stability in presence of enzymes, chemicals, pH, and temperatures. Adherence properties for the expressed bacteriocins by P. pentosaceus 732, Lc. lactis 808, and Lc. lactis subsp. lactis 431 were evaluated at presence of selected chemicals, pH, and temperatures. The presence of bacteriocin genes in the strains was investigated and analyzed. The bacterial effect of bacteriocin produced by studied strains on Listeria spp. and Staphylococcus spp. has been shown for actively growing and stationary cells. Similar growth and bacteriocin production were observed when studied strains were cultured in MRS at 30 °C or 37 °C. The presence of nisin operon with some point mutations on the genomic DNA was recorded based on the performed PCR reactions targeting different genes associated with nisin expression for both lactococcal strains. Pediocin PA-1 operon was evaluated in a similar manner for P. pentosaceus 732.
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