Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp. sakei 2a, i.e., bacteriocin sakacin P and two ribosomal peptides (P2 and P3) active against Listeria monocytogenes, were described. In this study, we report the spectrum of activity, molecular mass, structural identity and mechanism of action of additional six antilisterial peptides produced by Lb. sakei 2a, detected in a 24 h-culture in MRS broth submitted to acid treatment (pH 1.5) and proper fractionation and purification steps for obtention of free and cell-bound proteins. The six peptides presented similarity to...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
This review paper discusses the biotechnological potential of lactic acid bacteria (LAB) in the food...
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a ser...
Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreserva...
Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity...
Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazi...
Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity...
Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity...
International audienceLactic acid bacteria (LAB) potential in the food industry and in the biotechno...
International audienceLactic acid bacteria (LAB) potential in the food industry and in the biotechno...
Sakacin A, a class IIa bacteriocin produced by Lactobacillus sakei, is a 41 amino acids peptide poss...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins fro...
Cases of listeriosis, a serious food-borne infection, increased sharply between 2002 and 2006, and r...
The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods aga...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
This review paper discusses the biotechnological potential of lactic acid bacteria (LAB) in the food...
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a ser...
Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreserva...
Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity...
Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazi...
Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity...
Bacteriocins produced by lactic acid bacteria are gaining increased importance due to their activity...
International audienceLactic acid bacteria (LAB) potential in the food industry and in the biotechno...
International audienceLactic acid bacteria (LAB) potential in the food industry and in the biotechno...
Sakacin A, a class IIa bacteriocin produced by Lactobacillus sakei, is a 41 amino acids peptide poss...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins fro...
Cases of listeriosis, a serious food-borne infection, increased sharply between 2002 and 2006, and r...
The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods aga...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
This review paper discusses the biotechnological potential of lactic acid bacteria (LAB) in the food...
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a ser...