Lactobacillus plantarum st16pa–are we ready to use it as bio-protective culture?
Lactobacillus plantarum ST16PA was isolated from papaya and previously have been shown that produces a 6.5 kDa bacteriocin, active against different species from genera Enterobacter, Enterococcus, Lactobacillus, Pseudomonas, Streptococcus and Staphylococcus and different serotypes of Listeria spp. I...
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National Centre for Agrarian Sciences
2014
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| LEADER | 07650caa a22006017a 4500 | ||
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| 001 | PAPER-23938 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205542.0 | ||
| 008 | 190411s2014 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84922349610 | |
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| 100 | 1 | |a Todorov, S. | |
| 245 | 1 | 0 | |a Lactobacillus plantarum st16pa–are we ready to use it as bio-protective culture? |
| 260 | |b National Centre for Agrarian Sciences |c 2014 | ||
| 270 | 1 | 0 | |m Todorov, S.; Universidade de São Paulo, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Av. Prof. Lineu Prestes 580, Bl 14, Brazil |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Barbosa, J., Gibbs, P.A., Teixeira, P., Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal (2010) Food Control, 21, pp. 651-656 | ||
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| 504 | |a De Sousa, C.P., Pathogenicity mechanisms of procaryotic cells: Na evolutionary view (2003) Braz. J. Infec. Dis., 7, pp. 23-31 | ||
| 504 | |a De Vuyst, L., Vandamme, E.J., (1994) Bacteriocins of Lactic Acid Bacteria (1St Ed.), , London: Blackie Academic & Professional | ||
| 504 | |a Eaton, T.J., Gasson, M.J., Molecular screening of Enterococcus virulence determinants and potential for genetic exchange between food and medical isolates. Applied. Environ (2001) Microb., 67, pp. 1628-1635 | ||
| 504 | |a Franz, C., Huch, M., Abriouel, H., Holzapfel, W., Gálvez, A., Enterococci as probiotics and their implications in food safety (2011) Int. J. Food Microbiol., 151, pp. 125-140 | ||
| 504 | |a Gomes, B.C., Esteves, C.T., Palazzo, L.C., Darini, A.L., Felis, G.E., Sechi, L.A., Franco, B.D., De Martinis, E.C., Prevalence and characterization of Enterococcusspp. Isolated from Brazilian foods (2008) Food Microbiol., 25, pp. 668-675 | ||
| 504 | |a James, R., Lazdunski, C., Pattis, F., (1991) Bacteriocins, Microcins and Lantibiotics, p. 519. , New York: Springer-Verlag | ||
| 504 | |a Martinez, R., Wachsman, M., Torres, N.I., Leblanc, J.G., Todorov, S.D., Franco, B.D., Biochemical, antimicrobial and molecular characterization of a noncytotoxic bacteriocin produced by Lactobacillus plantarum ST71KS (2013) Food Microbiol., 34, pp. 376-381 | ||
| 504 | |a Moraes, P., Perin, L., Todorov, S.D., Silva Júnior, A., Franco, B.D., Nero, L.A., Bacteriocinogenic and virulence potential of Enterococcusisolates obtained from raw milk and cheese (2012) J. Appl. Microbiol., 113, pp. 318-328 | ||
| 504 | |a Nishie, M., Nagao, J., Sonomoto, K., Antibacterial peptides “bacteriocins”: An overview of their diverse characteristics and applications (2012) Biocont. Sci., 17, pp. 1-16 | ||
| 504 | |a Todorov, S.D., Wachsman, M.B., Knoetze, H., Meincken, M., Dicks, L.M., An antibacterial and antiviral peptide produced by Enterococcus mundtii ST4V isolated from soy beans (2005) Int. J. Antimicrob. Agents, 25, pp. 508-513 | ||
| 504 | |a Todorov, S.D., Botes, M., Guigas, C., Schillinger, U., Wiid, I., Wachsman, M.B., Holzapfel, W.H., Dicks, L.M., Boza, a natural source of probiotic lactic acid bacteria (2008) J. Appl. Microbiol., 104, pp. 465-477 | ||
| 504 | |a Todorov, S.D., Bacteriocins from Lactobacillus plantarum–production, genetic organization and mode of action (2009) A Review., 40, pp. 209-221 | ||
| 504 | |a Todorov, S.D., Prévost, H., Lebois, M., Dousset, X., Leblanc, J.G., Franco, B.D., Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya)–from isolation to application: Characterization of a bacteriocin (2011) Food Res. Int., 44, pp. 1351-1363 | ||
| 504 | |a Todorov, S.D., Leblanc, J.G., Franco, B.D., Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya (2012) World J. Microbiol. Biotechnol., 28, pp. 973-984 | ||
| 504 | |a Todorov, S.D., Wachsman, M., Tomé, E., Dousset, X., Destro, M.T., Dicks, L.M., Franco, B.D., Drider, D., Characterisation of an antiviral pediocinlike bacteriocin produced by Enterococcus faecium (2010) Food Microbiol., 27, pp. 869-879 | ||
| 504 | |a Wachsman, M.B., James, R., Lazdunski, C., Pattis, F., (1991) Bacteriocins, Microcins and Lantibiotics, p. 519. , New York: Springer- Verlag | ||
| 520 | 3 | |a Lactobacillus plantarum ST16PA was isolated from papaya and previously have been shown that produces a 6.5 kDa bacteriocin, active against different species from genera Enterobacter, Enterococcus, Lactobacillus, Pseudomonas, Streptococcus and Staphylococcus and different serotypes of Listeria spp. In addition Lb. plantarum ST16Pa presented a good potential to be consider as a probiotic candidate based on the genetic and physiological tests. PCR analysis of DNA from Lb. plantarum ST16Pa was generated positive results for presence of nisin and enterocin P genes and no evidences for presence of pediocin PA-1, plantaricin S, plantaricin W, plantaricin NC8, enterocin A, enterocin B or enterocin L50B have been obtained. Based on the molecular size (6.5 kDa as determined by Tricin-SDS-PAGE) of the expressed bacteriocin, most probably Lb. plantarum ST16Pa express bacteriocin different from nisin or enterocin P. Semi-purified bacteriocin was presenting a very high activity against Listeria monocytogenes (102 400 AU ml–1), Peudomonas aeroginosa (25 600 AU ml–1) and Enterococcus faecalis (102 400 AU ml–1). However, when semi-purified bacteriocin have been tested for cytotoxicity, CC50 > 1600 μg ml–1 have been recorded. In addition, Lb. plantarum ST16Pa generated positive PCR results on the DNA level for gelE (gelatinase), hyl (hyaluronidase), asa1 (aggregation substance), ace (adhesion of collagen) and tdc (tyrosine decarboxylase), a high virulence profile when been examined for presence of virulence factors. © 2014, National Centre for Agrarian Sciences. All rights reserved. |l eng | |
| 593 | |a Universidade de São Paulo, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, Av. Prof. Lineu Prestes 580, Bl 14, São Paulo, SP 05508-000, Brazil | ||
| 593 | |a Laboratorio de Virologia, Departamento de Quimica Biologica, Universidad de Buenos Aires, Ciudad Universitaria, Pabellon 2, Piso 4, Buenos Aires, C1428EGA, Argentina | ||
| 593 | |a Department of Biology, Shumen University, Shumen, Bulgaria | ||
| 593 | |a Sofia University ‘St. Kliment Ohridski’, Department of Microbiology, Sofia, 1403, Bulgaria | ||
| 690 | 1 | 0 | |a BACTERIOCIN |
| 690 | 1 | 0 | |a CYTOTOXICITY |
| 690 | 1 | 0 | |a LACTOBACILLUS PLANTARUM |
| 690 | 1 | 0 | |a VIRULENCE FACTORS |
| 700 | 1 | |a Wachsman, M. | |
| 700 | 1 | |a Ignatova-Ivanova, T. | |
| 700 | 1 | |a Ivanova, I. | |
| 773 | 0 | |d National Centre for Agrarian Sciences, 2014 |g v. 20 |h pp. 55-58 |p Bulg. J. Agric. Sci. |x 13100351 |t Bulgarian Journal of Agricultural Science | |
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