Article
Agriculture, Dairy & Animal Science
Yu-Hang Jiang, Wei-Gang Xin, Lin-Yu Yang, Jian-Ping Ying, Zi-Shun Zhao, Lian-Bing Lin, Xiu-Zhang Li, Qi-Lin Zhang
Summary: A novel LAB bacteriocin LSX01 isolated from traditional fermented yogurt in Yunnan, China was found to possess antibacterial and antibiofilm activity against Staphylococcus aureus, suggesting its potential in improving dairy product safety.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Hong-Wei Li, Yi-Zhou Xiang, Man Zhang, Yu-Hang Jiang, Yao Zhang, Ying-Yang Liu, Lian-Bing Lin, Qi-Lin Zhang
Summary: The study identified a novel bacteriocin XJS01 with potential activity against foodborne Staphylococcus aureus. XJS01 exhibited low minimum inhibitory concentration and good resistance to heat treatment, leading to significant inhibition of both planktonic cells and biofilm formation of S. aureus. The bacteriocin impaired membrane permeability, caused cytoplasmic content leakage, and induced cell deformation in S. aureus.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Pharmacology & Pharmacy
Renato Kovacs, Lorand Erdelyi, Ferenc Fenyvesi, Noemi Balla, Fruzsina Kovacs, Gyoergy Vamosi, Agnes Klusoczki, Alexandra Gyoengyoesi, Ildiko Bacskay, Miklos Vecsernyes, Judit Varadi
Summary: The antimicrobial effect of chitosan and its derivatives has been confirmed on various bacteria and fungi. The tests conducted on pathogenic microorganisms revealed the inhibitory effect mechanism and concentration dependence of chitosan. By adding commercially available chitosan derivatives to a probiotic strain, it was determined that chitosan has a viabilty decreasing effect at concentrations above the minimum inhibitory concentration (MIC). The study also identified increased cell membrane permeability and irreversible interaction between low molecular weight chitosan and bacterial cells.
Article
Food Science & Technology
Ji Hyeon Kim, Hyunwoo Ahn, Daehyeop Lee, Hyunjun Lee, Wang June Kim
Summary: This study investigated the potential of the JM01 bacteriocin produced by Pediococcus acidilactici JM01 as an effective antibiofilm agent for MRSA. Results showed that JM01 bacteriocin significantly reduced MRSA biofilm formation by inhibiting its growth and adhesion. Therefore, JM01 bacteriocin could be a potential candidate for regulating biofilm formation by MRSA.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shudong Peng, Jiajia Song, Weiyou Zeng, Hongwei Wang, Yu Zhang, Jinwei Xin, Huayi Suo
Summary: This study identified a novel IId bacteriocin named plantaricin LP 21-2 produced by Lactobacillus plantarum SHY 21-2 isolated from yak yogurt. LP 21-2 demonstrated strong antibacterial activity against a wide range of bacteria and fungi, showing potential as a bioprotective agent in food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Yu-Hang Jiang, Wei-Gang Xin, Qi-Lin Zhang, Lian-Bing Lin, Xian-Yu Deng
Summary: A novel bacteriocin (LFX01) produced by Lactiplantibacillus plantarum strain LF-8 from intestine of tilapia was discovered, which effectively inhibited the growth of Shigella flexneri and showed sensitivity to proteases. It also decreased cell viability and inhibited biofilm formation of S. flexneri. LFX01 has potential as a candidate drug for treating S. flexneri infections.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Zhu Qiao, Jiaxin Chen, Qiaqia Zhou, Xin Wang, Yuanyuan Shan, Yanglei Yi, Bianfang Liu, Yuan Zhou, Xin Lu
Summary: Bacteriocin BM173 was successfully expressed and purified, showing broad-spectrum antibacterial activity, high thermal and pH stability, as well as efficacy in disrupting cell membrane integrity and inhibiting biofilm formation. These findings suggest that BM173 has promising potential as a preservative in the dairy industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Microbiology
Roberto Vazquez-Munoz, Angela Thompson, Jordan T. Russell, Takanori Sobue, Yanjiao Zhou, Anna Dongari-Bagtzoglou
Summary: In this study, the interactions between Lactobacillus johnsonii and Candida albicans were investigated. The results showed that L. johnsonii exhibited inhibitory effects on C. albicans growth, both in planktonic and biofilm states. These effects were influenced by pH and nutrient availability, and could be attributed to the production of soluble metabolites with anticandidal activity.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Yu-Hang Jiang, Lin-Yu Yang, Wei-Gang Xin, Qi-Lin Zhang
Summary: The study found that the combined use of PLA and XJS01 had a better antibacterial and antibiofilm activity against Shigella flexneri_14 compared to when used individually.
Article
Biotechnology & Applied Microbiology
Jinyue Dai, Limin Fang, Manmin Zhang, Huaili Deng, Xin Cheng, Mingyin Yao, Lin Huang
Summary: This study successfully identified bacteriocin-producing lactic acid bacteria as promising natural food preservatives for controlling food-borne pathogens and spoilage organisms. The extracted bacteriocin showed stability under various conditions and the bacteriocin production kinetics were analyzed during fermentation, indicating its potential as a bio-preservative in meat and other foods.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Zhishang Zhang, Wenqing Li, Haorui Wu, Zhuangfeng Liu, Huaiyi Huang
Summary: In this study, three cationic photosensitizers were synthesized and showed strong antimicrobial and antibiofilm activities against gram-positive Staphylococcus aureus. Mechanistic study revealed that the photosensitizers caused membrane damage, leading to protein and nucleic acid leakage.
BIOORGANIC CHEMISTRY
(2023)
Article
Chemistry, Physical
Felix J. Geissel, Varvara Platania, Alexander Gogos, Inge K. Herrmann, Georgios N. Belibasakis, Maria Chatzinikolaidou, Georgios A. Sotiriou
Summary: This study demonstrates that the concentration of Ag ions in solution is the major factor driving the antibiofilm effect of nanosilver coatings, independent of Ag size and coating thickness. The antibiofilm effect predominantly stems from the released Ag ions rather than direct bacterial contact inhibition, especially for coatings featuring the smallest Ag particle sizes.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Food Science & Technology
Zhiqiang Xu, Jungong Wang, Wenbin Zheng, Shang Zhao, Qingli Yang, Dongxing Yu, Yinglian Zhu
Summary: The purpose of this study was to investigate the antibacterial effect and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureus. The bacteriocin exhibited strong antibacterial activity, pH stability, thermostability, and enzyme treatment stability against both bacteria. It disrupted the cell structures of the bacteria by damaging cell walls and membranes, and inhibited DNA replication and protein formation, leading to the inhibition of bacterial growth. The use of L. plantarum bacteriocin may be a promising biocontrol strategy to simultaneously inhibit the contamination of E. coli and S. aureus in foods.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Letter
Microbiology
Lisiane da Luz Rocha Balzan, Adriana Medianeira Rossato, Cezar Vinicius Wurdig Riche, Vlademir Vicente Cantarelli, Pedro Alves D'Azevedo, Aline Valerio de Lima, Beatriz Rodrigues, Ivan Leonardo Avelino Franca e Silva, Cicero Armidio Gomes Dias, Jorge Luiz Mello Sampaio
Summary: In 2015, two new species related to Staphylococcus aureus were proposed. We report the isolation of five strains of the newly identified species, Staphylococcus argenteus, from human cases of bacteremia and skin and soft tissue infections. This is the first documentation of S. argenteus causing community-acquired and hospital-acquired infections in South America.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Liu Xiong, Qingjie Sun
Summary: This study investigated the adsorption amounts and antibacterial effects of inorganic nanoparticles on probiotic bacteria. Results showed that food-grade NPs have bactericidal effects on L. plantarum and L. fermentum.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)