6 research outputs found
Supplementary tables bbm
Supplementary TablesTable S1Bacterial isolates from Matsoni and their genomic features. Table S2Indicator strains used in antimicrobial activity assay and culture conditions. Table S3Phenotypic resistances of isolates from Matsoni to critically important or highly important antimicrobials.Table S4Average nucleotide identity (ANIb) percentage identity among the genomes of isolates from Matsoni and reference strains.Table S5Lacticaseibacillus rhamnosus single nucleotide polymorphisms (SNP) distances.Table S6Predicted antimicrobial resistance genes (ARGs) in the genomes of isolates from Matsoni.Table S7Predicted mobile genetic elements (MGE) associated with antimicrobial resistance genes (ARGs). Table S8Predicted bacteriocin genes in the genomes of the isolates from Matsoni.Table S9General information about prophages predicted in isolates from Matsoni. Table S10Virulence factors predicted in Enterococcus faecalis st237.Table S11Virulence factors predicted in Enterococcus faecium st265.THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV
Improvement of LysM-Mediated Surface Display of Designed Ankyrin Repeat Proteins (DARPins) in Recombinant and Nonrecombinant Strains of Lactococcus lactis and Lactobacillus Species
Engineering BmpA as a carrier for surface display of IgG-binding domain on Lactococcus lactis
Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study
Production of Bacteriocin ST33LD, Produced by Leuconostoc mesenteroides subsp. mesenteroides, as Recorded in the Presence of Different Medium Components
Antimicrobial peptides produced by bacteria: The bacteriocins
Bacteriocins are the subset of antimicrobial peptides (AMPs) produced
by bacteria. They are small amphipathic peptides that interact with bacterial
membranes leading to cell death. Most of the best known are produced by lactic
acid bacteria used as food fermentation starters, because of their potential use as
food preservatives. Bacteriocins are divided into two groups: lantibiotics that present posttranslational condensation rings and unmodified peptides. The first are
subdivided into elongated versus globular lantibiotics, while four subgroups are
recognized among unmodified bacteriocins. The genetic organization is in clusters
that may reside into plasmids or transposons, formed by the structural gene, the
export and immunity determinants, the quorum sensing governing production and
any modification genes. Bacteriocins are active at extremely low concentrations
(nM range) due to a dual mode of action: (a) binding to the membrane phospholipids and (b) specific recognition of surface components, both of which collaborate
in pore formation. Development of resistance to bacteriocins is very infrequent due
to the presence of two targets and is usually due to unspecific modifications of the
cell envelope. Bacteriocins are used as food preservatives, either after total or partial
purification or as extracts of producing bacteria. In situ production is also used, with
the advantage of producing early lysis of the starter bacteria and ripening acceleration of the fermented product. They may also form part of hurdle technologies
and be incorporated into packaging systems to allow extended liberation. Medical
and veterinary applications are in their infancy but good results have been obtained
against infection by Gram-positive bacteria and Helicobacter pylori.Peer reviewe