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Cited by 266Probiotics and Fermented FoodsBacterial Genetics and BiotechnologyBacteriophages and microbial interactions

Inhibiting factors produced by lactic acid bacteria. 2. Bacteriocins and other antibacterial substances

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Piard, J. C., Desmazeaud, M.·1992·Le Lait
DOI 10.1051/lait:199229
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Abstract

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 bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms.

    “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]

    Table 1 lists bacteriocins active against L. monocytogenes and S. aureus, and the Spectrum of activity section discusses activity against some undesirable food flora. But that section says bacteriocins from food-associated lactic acid bacteria active against Gram-negative bacteria had not yet been characterized; the paper does not establish activity against P. aeruginosa or S. enterica. (LLM, conf=0.90)

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Research works printed but not linked: 3

  1. Hurst A (1978) Nisin: ils preservative effect and function in the growth cycle of the producer organism. In: Streptococci (Skinner FA, Quesnel LB, eds) Academie Press, London
  2. Hurst A (1981) Nisin: ln: Advances in Applied Microbiology (Perlman D, Laskin AI, eds) Ac- ademie Press, New York, vol 27
  3. Reeves P (1972) The Bacteriocins (Kleinzeller A, Springer GF, Wittmann HG, eds) Springer- Verlag, Berlin

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Related

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)
DOI
10.1051/lait:199229
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
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
  • Physical Sciences › Environmental Science › Ecology › Bacteriophages and microbial interactions
Keywords
lactic acid bacteria, bacteriocins, antibacterial agents, reuterin, Lactobacillus reuteri, 3-hydroxypropionaldehyde, antimicrobial spectrum

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