The DOI matches its Crossref record; 111 of the 111 references it cites were found in a registry or an index.
Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antibacterial substances
Open accessAbstract
Lactic acid bacteria can produce a variety of substances with antibacterial activity which are described in this article.Non-peptide antibacterial substances are distinguished from bacteriocins, which have a proteinaceous active site.Among the former, reuterin produced by Lactobacillus reuteri is a broad spectrum inhibitor active against Gram-positive and Gram-negative bacteria, yeasts, molds and protozoas.It is a glycerol derivative, l3-hydroxypropionaldehyde.Bacteriocins can be produced by most lactic acid bacteria species and their spectrum of activity is generally restricted to organisms taxonomically close to the producer.The biochemical properties of bacteriocins, their structure and nature of their genetic determinants are highly variable.This literature review discusses the similarities and differences existing in this group of substances.lactic acid bacteria / antimicrobial substance / bacteriocin Résumé -Les facteurs inhibiteurs produits par les bactéries lactiques: 2. Bactériocines et autres substances antibactériennes.Des bactéries lactiques sont capables de produire une variété de substances à activité antibactérienne décrites dans le présent article.On distingue les antibactériens non peptidiques des bactériocines dotées d'un site actif de nature protéique.Parmi les premiers, la reuterine produite par Lactobacillus reuteri est un antibiotique à large spectre, actif vis-à-vis des bactéries Gram-positives et Gram-négatives, des levures, des moisissures et des protozoaires.Il s'agit d'un dérivé du glycérol, le j3-hydroxypropionaldéhyde. Les bactériocines peuvent être produites par la plupart des espèces de bactéries lactiques et leur spectre d'activité est restreint en général aux bactéries taxonomiquement proches du microorganisme producteur.Les propriétés biochimiques des bactériocines, leur structure et la nature de leur déterminant génétique sont d'une grande variabilité.Cette revue bibliographique fait le point des similitudes et des disparités qui existent au sein de ce groupe de susbstances. bactérie lactique / substance antimicrobienne / bactériocine
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“Some of these bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms [178,189,190,191,192].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [190]
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Bacteriocins of gram-positive bacteria
Jack, R. W., Tagg, J. R., & Ray, B. (1995) · Microbiological Reviews · doi:10.1128/mr.59.2.171-200.1995 · Cited by 2,711
Bacteriocins of lactic acid bacteria
Klaenhammer, T. R. (1988) · Biochimie · doi:10.1016/0300-9084(88)90206-4 · Cited by 1,544
Antibacterial activity of Lactobacillus sake isolated from meat
Schillinger, U., & L�cke, F. K. (1989) · Applied and Environmental Microbiology · doi:10.1128/aem.55.8.1901-1906.1989 · Cited by 1,333
How signal sequences maintain cleavage specificity
von HEIJNE, G. (1984) · Journal of Molecular Biology · doi:10.1016/0022-2836(84)90192-x · Cited by 698
Detection and activity of lactacin B, a bacteriocin produced by Lactobacillus acidophilus
Barefoot, S. F., & Klaenhammer, T. R. (1983) · Applied and Environmental Microbiology · doi:10.1128/aem.45.6.1808-1815.1983 · Cited by 638
Gross, E., & Morell, J. L. (1971) · Journal of the American Chemical Society · doi:10.1021/ja00747a073 · Cited by 607
Transcending the impenetrable: How proteins come to terms with membranes
von HEIJNE, G. (1988) · Biochimica et Biophysica Acta (BBA) - Reviews on Biomembranes · doi:10.1016/0304-4157(88)90013-5 · Cited by 468
Production and isolation of reuterin, a growth inhibitor produced by Lactobacillus reuteri
Talarico, T. L., Casas, I. A., Chung, T., & Dobrogosz, W. J. (1988) · Antimicrobial Agents and Chemotherapy · doi:10.1128/aac.32.12.1854 · Cited by 443
Identification and characterization of the lantibiotic nisin Z, a natural nisin variant
Mulders, J. W. M., Boerrigter, I. J., Rollema, H. S., Siezen, R. J., & de Vos, W. M. (1991) · European Journal of Biochemistry · doi:10.1111/j.1432-1033.1991.tb16317.x · Cited by 429
Joerger, M. C., & Klaenhammer, T. R. (1986) · Journal of Bacteriology · doi:10.1128/jb.167.2.439-446.1986 · Cited by 405
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- Reeves P (1972) The Bacteriocins (Kleinzeller A, Springer GF, Wittmann HG, eds) Springer- Verlag, Berlin
Cited by
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Probiotic Bacteria as Biological Control Agents in Aquaculture
Verschuere, L., Rombaut, G., Sorgeloos, P., & Verstraete, W. (2000) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.64.4.655-671.2000 · Cited by 2,303
“There are many reports of the inhibitory activity of lactic acid bacteria mediated by bacteriocins, mostly but not exclusively against gram-positive bacteria (reviewed by Piard and Desmazeaud [91]) (121).”
BackgroundThe microbiology of minimally processed fresh fruits and vegetables
Nguyen‐The, C., & Carlin, F. (1994) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399409527668 · Cited by 899
Antifungal lactic acid bacteria as biopreservatives
Schnürer, J., & Magnusson, J. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.014 · Cited by 702
Microbes from raw milk for fermented dairy products
Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J., & Smit, G. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(01)00151-0 · Cited by 561
The microbiological safety of minimally processed vegetables
Francis, G. A., Thomas, C., & O'Beirne, D. (1999) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.1999.00253.x · Cited by 487
Metadata
- Authors
- Piard, J. C., & Desmazeaud, M.
- Affiliations
- Unité de Recherche Technologie et Analyses Laitières (FR)
- Institut National de la Recherche Agronomique (FR)
- ORCID
- Piard, J. C.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1992
- Volume
- 72
- Issue
- 2
- Pages
- 113-142
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2096056856
- Cited by
- 266
- References
- 111
- Citations by year
- 2025: 1 · 2024: 3 · 2023: 4 · 2022: 6 · 2021: 4 · 2020: 6 · 2019: 6 · 2018: 3 · 2017: 3 · 2016: 2 · 2015: 11 · 2014: 9 · 2013: 7 · 2012: 6
- FWCI
- 30.96
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Life Sciences › Immunology and Microbiology › Virology › Bacteriophages and microbial interactions
- Keywords
- lactic acid bacteria, bacteriocins, antibacterial agents, reuterin, Lactobacillus reuteri, 3-hydroxypropionaldehyde, antimicrobial spectrum
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