Bacteriocins of lactic acid bacteria

Lactic acid bacteria produce a spread of antagonistic factors that include metabolic end products, antibiotic-like substances and bactericidal proteins, termed bacteriocins. The range of inhibitory activity by bacteriocins of carboxylic acid bacteria are often either narrow inhibiting only those strains that are closely associated with the producer organism, or wide, inhibiting a various group of Gram-positive microorganisms. the subsequent review will discuss biochemical and genetic aspects of bacteriocins that are identified and characterized from carboxylic acid bacteria. [1]

Genetics of bacteriocins produced by lactic acid bacteria

Lactic acid bacteria produce a spread of bacteriocins that have recently come under detailed investigation. The biochemical and genetic characteristics of those antimicrobial proteins are reviewed and customary elements are discussed between the various classes of bacteriocins produced by these Gram-positive bacteria. [2]

Biopreservation by lactic acid bacteria

Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. carboxylic acid bacteria have a serious potential to be used in biopreservation because they’re safe to consume and through storage they naturally dominate the microflora of the many foods. In milk, brined vegetables, many cereal products and meats with added carbohydrate, the expansion of carboxylic acid bacteria produces a replacement foodstuff. In raw meats and fish that are chill stored under vacuum or in an environment with elevated CO2 concentration, the carboxylic acid bacteria become the dominant population and preserve the meat with a ‘hidden’ fermentation. an equivalent applies to processed meats as long as the carboxylic acid bacteria survive the warmth treatment or they’re inoculated onto the merchandise after heat treatment. This paper reviews the present status and potential for controlled biopreservation of foods. [3]

Lactic acid bacteria and the human gastrointestinal tract

Objective: This review summarises the consequences of carboxylic acid bacteria on lactose malabsorption, bacterial/viral or antibiotic associated diarrhoea, and describes the impact of carboxylic acid bacteria on cancer and therefore the fermentative products within the colon.

Results: Eight studies (including 78 patients) demonstrated that lactase deficient subjects absorbed lactose in yogurt better than lactose in milk, while two studies (25 patients) didn’t support this. Two studies (22 patients) showed that unfermented milk was absorbed better than milk, while six studies (68 patients) found no significant differences. [4]

Effect of Storage Temperature on the Nutritional Compositions of Lactic Acid Bacteria Fermented Spicy Tigernut- Milk Drink

The fundamental benefit for consuming edible products is predicated on its nutritional compositions. Several factors affect the nutritional composition of diverse edible products. This study was administered between August-October, 2016 at Federal Institute of commercial Research Oshodi (FIIRO), Lagos. carboxylic acid bacteria (LAB) were isolated from ‘ogi’ using MRS agar and characterized using API 50 CHL test kit. Tigernut tubers were wont to prepare tigernut-milk which was fermented by mixed culture of LAB for 12 hr at 45ºC. The LAB fermented tigernut-milk drink was separately spiced with 3 % (w/v) ginger, 5 % (w/v) ginger, 3 % (w/v) garlic and 5 % (w/v) garlic. the ultimate products were stored at 28±2ºC and 4±2ºC for 12 wks and their nutritional composition was monitored at 4 wk interval using conventional and rapid test methods. [5]


[1] Klaenhammer, T.R., 1988. Bacteriocins of lactic acid bacteria. Biochimie, 70(3), (Web Link)

[2] Klaenhammer, T.R., 1993. Genetics of bacteriocins produced by lactic acid bacteria. FEMS microbiology reviews, 12(1-3), (Web Link)

[3] Stiles, M.E., 1996. Biopreservation by lactic acid bacteria. Antonie van leeuwenhoek, 70(2-4), (Web Link)

[4] Lactic acid bacteria and the human gastrointestinal tract
H Hove, H Nørgaard & P Brøbech Mortensen
European Journal of Clinical Nutrition volume 53, (Web Link)

[5] Maduka, N. and S. Ire, F. (2017) “Effect of Storage Temperature on the Nutritional Compositions of Lactic Acid Bacteria Fermented Spicy Tigernut- Milk Drink”, International Journal of Biochemistry Research & Review, 18(4), (Web Link)

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