bacteriocin

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Related to Bacteriocins: bacteriophage

bacteriocin

[bak′tir·ē·ə‚sīn]
(microbiology)
Any of a group of proteins produced by various strains of gram-negative bacteria that may inhibit the growth of other strains of the same or related species.
References in periodicals archive ?
Membrane-mimicking entities induce structuring of the two-peptide bacteriocins plantaricin E/F and plantaricin J/K.
According to Joerger (2003), Bacteria produce the bacteriocins (proteinaceous in nature) which are lethal against those nonproducing bacteria.
In the recent years, different kinds of bacteriocins have been found from different bacteria; however, only one bacteriocin named nisin has been used for food preservation.
Bemena LD, Mohamed LA, Fernandes AM, Lee BH (2014) Applications of bacteriocins in food, livestock health and medicine.
Bacteriocins function similar to antibiotics, but are entirely natural, and appear to act only at the local level between different bacterial strains.
The benefit appears to be associated with the production of bacteriocins of some species and by reuterin (a metabolic product secreted by L.
This great sensitivity of LAB bacteriocins to metabolic proteolytic enzymes is very appealing with respect to food safety, because it means that the ingestion of Reutericin_LHS will not alter digestive tract ecology and appear to be nontoxic [31].
These bacteria help in the digestion of food, and produce active compounds like vitamin K and bacteriocins, and maintain the balances of normal intestinal flora.
These bacteriocins prolonged the shelf-life and promised for safety of food products (Dhewa, 2012; Berry et al.
fermentum is attributed to the synergistic action of many antimicrobial metabolites that produced by this bacteria such as organic acids, bacteriocins and others.
which may synthesize several antimicrobial substances, such as organic acids, hydrogen peroxide, carbon dioxide, diacetyl, acetaldehyde and bacteriocins, called enterocins (Naidu et al.