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

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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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Background
Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B
Herranz, C., Casaus, P., Mukhopadhyay, S., Martı́nez, J. M., Rodríguez, J. M., Nes, I. F., Hernández, P. E., & Cintas, L. M. (2001) · Food Microbiology · doi:10.1006/fmic.2000.0382 · Cited by 78
Isolation and Characterization of Lactobacillus bulgaricus and Lactobacillus casei from Various Foods
Erdoğrul, Ö., & Erbilir, F. (2006) · DergiPark (Istanbul University) · Cited by 74
Antibiosis Revisited: Bacteriocins Produced by Dairy Starter Cultures
Barefoot, S. F., & Nettles, C. G. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77574-8 · Cited by 74
Quality of Swiss chard produced by conventional and organic methods
Moreira, M. D. R., Roura, S. I., & del Valle, C. E. (2003) · LWT · doi:10.1016/s0023-6438(02)00207-4 · Cited by 73
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains
Kıvanç, M., Cankılıç, M. Y., & Çakır, E. (2011) · TURKISH JOURNAL OF BIOLOGY · doi:10.3906/biy-0906-67 · Cited by 73
Behaviour of L. monocytogenes in an artificially made biofilm of a nisin-producing strain of Lactococcus lactis
Leriche, V., Chassaing, D., & Carpentier, B. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00128-2 · Cited by 71
Lactococcin 972: a homodimeric lactococcal bacteriocin whose primary target is not the plasma membrane
Martı́nez, B., Suárez, J. E., & Rodrı́guez, A. (1996) · Microbiology · doi:10.1099/00221287-142-9-2393 · Cited by 71
Characteristic of Bacteriocines and Their Application
Karpiński, T. M. M., & Szkaradkiewicz, A. K. (2013) · Polish Journal of Microbiology · doi:10.33073/pjm-2013-030 · Cited by 70
Are Ruminal Bacteria Armed with Bacteriocins?
Kalmokoff, M. L., Bartlett, F. M., & Teather, R. M. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76608-0 · Cited by 67
Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese
Veljović, K., Terzić-Vidojević, A., Vukašinović‐Sekulić, M., Strahinić, I., Begović, J., Lozo, J., Ostojic, M., & Topisirovic, L. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03450.x · Cited by 66
“Bacteriocin produced by LAB may be a very promising source of biological food preservatives (Piard and Desmazeaud 1992).”
Background
Shelf Life of Leafy Vegetables Treated with Natural Essential Oils
Ponce, A. G., del Valle, C., & Roura, S. I. (2004) · Journal of Food Science · doi:10.1111/j.1365-2621.2004.tb15515.x · Cited by 66
Antiinfluenza virus activity of a bacteriocin produced by Lactobacillus delbrueckii
Serkedjieva, J., Danova, S., & Ivanova, I. (2000) · Applied Biochemistry and Biotechnology · doi:10.1385/abab:88:1-3:285 · Cited by 64
Activity of plantaricin SA6, a bacteriocin produced by Lactobacillus plantarum SA6 isolated from fermented sausage
Rekhif, N., Atrih, A., & Lefebvrexy, G. (1995) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1995.tb03417.x · Cited by 64
Bacteriocin complex of Lactobacillus acidophilus LF221 — production studies in MRS media at different pH values and effect against Lactobacillus helveticus ATCC 15009
Matijašić, B. B., & Rogelj, I. (1998) · Process Biochemistry · doi:10.1016/s0032-9592(97)00073-3 · Cited by 63
Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins
Ayad, E. H. E., Verheul, A., Wouters, J. T. M., & Smit, G. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(01)00133-9 · Cited by 61
Probiotic Effects of Lactic Acid Bacteria Against Vibrio Alginolyticus in Penaeus (Fenneropenaeus) Indicus (H.Milne Edwards)
AJITHA, S., Sridhar, M., SRIDHAR, N., Singh, I. S. B., & Varghese, V. (2004) · Asian Fisheries Science · doi:10.33997/j.afs.2004.17.1.008 · Cited by 59
Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses
Zommara, M. A., El‐Ghaish, S., Haertlé, T., Chobert, J., & Ghanimah, M. (2023) · BMC Microbiology · doi:10.1186/s12866-023-02890-1 · Cited by 57
Bacteriocinogenic activity from starter cultures used in Spanish meat industry
Nieto-Lozano, J. C., Reguera-Useros, J. I., Peláez-Martínez, M. D. C., & de la Torre, A. H. (2002) · Meat Science · doi:10.1016/s0309-1740(01)00252-2 · Cited by 57
Activity and purification of linenscin OC2, an antibacterial substance produced by Brevibacterium linens OC2, an orange cheese coryneform bacterium
Maisnier‐Patin, S., & Richard, J. (1995) · Applied and Environmental Microbiology · doi:10.1128/aem.61.5.1847-1852.1995 · Cited by 55
Isolation, identification and selection of lactic acid bacteria cultures for cheesemaking
Soda, M. E., Ahmed, N., Omran, N., Osman, G. A. M., & Morsi, A. (2003) · Emirates Journal of Food and Agriculture · doi:10.9755/ejfa.v15i2.5006 · Cited by 55
“Most lactic acid bacterial species can produce bacteriocins which are active against the lactic acid flora itself (Piard and Desmazeaud, 1992).”
Detection of pediocin PA-1-producing pediococci by rapid molecular biology techniques
Rodríguez, J. M., Cintas, L. M., Casaus, P., Martínez, M., Suárez, A., & Hernández, P. E. (1997) · Food Microbiology · doi:10.1006/fmic.1996.0084 · Cited by 54
Characterization and purification of a new bacteriocin with a broad inhibitory spectrum produced byLactobacillus plantarumlp 31 strain isolated from dry-fermented sausage
Müller, D., Carrasco, M. S., Tonarelli, G. G., & Simonetta, A. C. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2009.04173.x · Cited by 53
Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products
Bartkienė, E., Lėlė, V., Šakienė, V., Zavistanavičiūtė, P., Ružauskas, M., Bernatonienė, J., Jakštas, V., Viškelis, P., Žadeikė, D., & Juodeikienė, G. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9625 · Cited by 52
Physiology and biochemistry of fermented milks
Marshall, V. M., & Tamime, A. Y. (1997) · Springer eBooks · doi:10.1007/978-1-4613-1121-8_4 · Cited by 52
Characterization of Native Microbial Population of Swiss Chard (Beta vulgaris, type cicla)
Ponce, A. G., Roura, S. I., del Valle, C. E., & Fritz, R. (2002) · LWT · doi:10.1006/fstl.2001.0879 · Cited by 51
Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk
Khay, E. O., Mohamed, I., Lorenzo, M. P. C., Paula, F., Nadia, S. S., & Jamal, A. (2011) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb11.1328 · Cited by 50
Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré
Bouton, Y., & Grappin, R. (1995) · Le Lait · doi:10.1051/lait:199513 · Cited by 50
Folate‐producing lactic acid bacteria from cow’s milk with probiotic characteristics
Gangadharan, D., Sivaramakrishnan, S., Pandey, A., & Nampoothiri, K. M. (2010) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2010.00590.x · Cited by 49
“The antimicrobial activity by LAB may be as a result of organic acids (lactic acid, acetic acid, formic acid) produced or because of diacetyl, hydrogen peroxide and carbon dioxide alone or combinations of them (Gilliland and Speck 1975; Piard and Desmazeaud 1992).”
Background
Antilisterial Activity by Enterococci in a Model Predicting the Temperature Evolution of Taleggio, an Italian Soft Cheese
Giraffa, G., Neviani, E., & Tarelli, G. T. (1994) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(94)77055-7 · Cited by 49
ANTIMICROBIAL COMPOUNDS AND EXTRACELLULAR POLYSACCHARIDES PRODUCED BY LACTIC ACID BACTERIA: STRUCTURES AND PROPERTIES
Yang, Z. (2000) · Cited by 48
Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442
Xiraphi, N., Georgalaki, M. D., Driessche, G. V., Devreese, B. V., BEEUMEN, J. V., Tsakalidou, E., Metaxopoulos, J., & Drosinos, E. H. (2005) · Antonie van Leeuwenhoek · doi:10.1007/s10482-005-9004-3 · Cited by 45
“Although the major antimicrobial activity of L. curvatus and L. sakei is due to organic acids, diacetyl, hydrogen peroxide or other low molecular weight compound, such as reuterin (Piard and Desmazeaud 1992; De Vuyst and Vandamme 1994), the inhibition could also be associated with bacteriocins.”
Background
Partial characterization of a bacteriocin produced by Lactobacillus delbrueckii subsp. lactis UO004, an intestinal isolate with probiotic potential
Boris, S., Jiménez‐Díaz, R., Caso, J. L., & Barbés, C. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01403.x · Cited by 45
“Many bacteriocins produced by different species from the genus Lactobacillus have been described (Klaenhammer 1988; Piard and Desmazeaud 1992).”
Background
Detection and properties of curvaticin 13, a bacteriocin-like substance produced byLactobacillus curvatus SB13
Sudirman, I., Mathieu, F., Michel, M., & Lefebvre, G. (1993) · Current Microbiology · doi:10.1007/bf01576831 · Cited by 45
Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages
Samelis, J., Roller, S. D., & Metaxopoulos, J. (1994) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1994.tb01105.x · Cited by 44
Antimicrobial activity of L. plantarum, isolated from a traditional lactic acid fermentation of table olives
Delgado, A. M., Brito, D., Fevereiro, P. S., Peres, C., & Marques, J. F. (2001) · Le Lait · doi:10.1051/lait:2001124 · Cited by 43
Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire
Assohoun-Djeni, N. M. C., Djéni, T. N., Messaoudi, S., Lhomme, E., Koussémon-Camara, M., Ouassa, T., Chobert, J. M., Onno, B., & Dousset, X. (2015) · Food Control · doi:10.1016/j.foodcont.2015.09.037 · Cited by 42
“Many of these agents are bacteriocins ith a proteinaceous active moiety, while others are non-protein gents (Piard & Desmazeaud, 1991, 1992).”
Background
Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources
Jeong, C.-H., Sohn, H., Hwang, H., Lee, H., Kim, T.-W., Kim, D.-S., Kim, C., Han, S. G., & Hong, S. W. (2021) · Foods · doi:10.3390/foods10092125 · Cited by 42
“Furthermore, antibacterial substances produced by LAB are generally recognized as nontoxic and non-irritant components because they are naturally degraded in the body or the environment [31,32].”
Background
Molecular characterisation of new organisation of plnEF and plw loci of bacteriocin genes harbour concomitantly in Lactobacillus plantarum I-UL4
Tai, H. F., Foo, H. L., Rahim, R. A., Loh, T. C., Abdullah, M. P., & Kimura, Y. (2015) · Microbial Cell Factories · doi:10.1186/s12934-015-0280-y · Cited by 41
Statistical optimization of physical parameters for enhanced bacteriocin production by L. casei
Kumar, M., Jain, A., Ghosh, M., & Ganguli, A. (2012) · Biotechnology and Bioprocess Engineering · doi:10.1007/s12257-011-0631-4 · Cited by 41
Meat Fermentation Technology
Toldrá, F., Sanz, Y., & Flores, M. (2001) · doi:10.1201/9780203908082-23 · Cited by 41

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

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