Research Article
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Year 2018, , 72 - 94, 17.05.2018
https://doi.org/10.28978/nesciences.424517

Abstract

References

  • Achi, O.K. (1992). Microorganisms associated with natural fermentation of Prosopsis africana seed for production of okpiye, Journal of Plant Foods and Human Nutrrtion, 42, 297-304.
  • Achi, O.K., (2005). Traditional fermented protein condiments in Nigeria. African Journal of Biotechnology 4 (13), 1612-1621.
  • Atrih, A., Rekhif, N., Moir, A.J.G., Lebrihi, A. & Lefebvre, G. (2001). Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19. International Journal of Food Microbiology, 68, 93–109.
  • Belguesmia, Y., Naghmouchi, K. & Chihib, N. (2011). Class IIa bacteriocins: current knowledge and perspectives. In D. Drider, and S. Rebuffat (Eds.), Prokaryotic antimicrobial peptides (pp. 171-195). New York: Springer Publishing Company.
  • Bello, O.O., Bankole, S.A. & Babalola, O.O. (2016b). Molecular screening of bacteriocin produced by lactic acid bacteria from Irvingia gabonensis seeds. Nature and Science, 14(8), 67-78.
  • Bello, O.O., Bankole, S.A. & Babalola, O.O. (2016a). Bacteriocin detection from seeds of Colocynthis citrullus and evaluation of its antibacterial activities. International Research Journal of Natural and Applied Sciences, 3(5), 2349-4077.
  • Bhunia, A.K., Johnson, M.C., Ray, B. & Kalchayanand, N. (1991). Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. Journal of Applied Microbiology, 70(1), 25-33.
  • Campbell-Platt, G. (1980). African locust bean (Parkia species) and its West African ferment food product “dawadawa”. Ecology of Food Nutrition 9, 123-132.
  • Cheigh, C.I., Choi, H.J., Park, H., Kim, S.B., Kook, M.C., Kim, T.S. et al. (2002). Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A.264 isolated from kimchi. Journal of Biotechnology, 95, 225–235.
  • Cleveland, J., Montville, T.J., Nes, I.F. & Chikindas, M.L. (2001). Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71: 1-20.
  • Cotter, P.D., Hill, C. & Ross, R.P. (2005). Bacteriocins: developing innate immunity for food. Nature Reviews 3, 777 - 788.
  • De Vuyst, L. & Vandamme, E.J. (1994). Bacteriocins of lactic acid bacteria: Microbiology, genetics and applications. London: Blackie Academic and Professional. Pp. 97-101.
  • Drider, D., Fimland, G., Hechard, Y., Mcmullen, L.M. & Prevost, H. (2006). The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Reviews, 70, 564-582.
  • Felske, A., Rheims, H., Wolterink, A., Stackebrandt, E. & Akkermans, A.D.L. (1997). Ribosome analysis reveals prominent activity of an uncultured member of the class Actinobacteria in grassland soils. Microbiology, 143, 2983–2989.
  • Gálvez, A., Abriouel, H., López, R.L. & Ben Omar, N. (2007). Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, 120 (1-2), 51-70.
  • Gautam, N. & Sharma, N. (2009). Bacteriocin: safest approach to preserve food products. Indian J Microbiol 49, 204–211 Heesseltine, C.W. (1979). Some important fermented foods of mid-Asia, the Middle East and Africa. Journal of Oil Chemistry, 56, 367-374.
  • Holt, J.G., Krieg, N.R., Smeath, P.H.A., Staley, J.T. & Williams, S.T. (1994). Bergey’s Manual of Determinative Bacteriology, (9th edn). Williams and Williams Company, Baltimore, p. 783.
  • Ivanova, I., Kabadjova, P., Pantev, A., Danova, S. & Dousset, X. (2000). Detection, purification and partial characterization of a novel bacteriocin substance produced by Lactoccous lactis subsp. lactis B.14 isolated from Boza – Bulgarian traditional cereal beverage. Biocatalise, 41, 47–53.
  • Jillian, E.P. (2006). Bacteriocins and bacteriocin producers present in Kefir and Kefir grains; M.Sc Thesis, Department of Food Science, Stellenbosch University. Pp 88-100.
  • Ke, D., Picard, F.J., Martineau, F., Ménard, C., Roy, P.H., Onellette, M., et al., 1999. Development of a PCR assay for rapid detection of Enterococci. Journal of Clinical Microbiology, 37, 3497–3503.
  • Lee, N.K. & Paik, H.D. (2001). Partial characterization of lacticin NK24, a newly identified bacteriocin of Lactococcus lactis NK24 isolated from Jeot-gal. Food Microbiology, 18, 17–24.
  • Minahk, C.J., Dupuy, F. & Morero, R.D. (2004). Enhancement of antibiotic activity by sub-lethalconcentrations of enterocin CRL35. Journal of Antimicrobials and Chemotherapy, 53, 240–246.
  • Mojgani, N. & Amirinia, C. (2007). Kinetics of growth and bacteriocin production in L. casei RN 78 isolated from a dairy sample in IR Iran. International Journal of Dairy Science, 2, 1-12.
  • Odunfa, S.A. (1986). Dawadawa. In: legume-based fermented foods eds. Reddy NR, Pierson M.D. Saluniche D.K. CRC Press Boca Raton. Pp. 173-189.
  • Ogunshe, A.A.O., Obiora-Okeke, C.M. & Olurin, T.O. (2008). Bioinhibition of phenotypes of Gram-negative food indicator bacteria from some Nigerian fermented food condiments. Food, 2 (2), 152-158.
  • Parente, E. & Ricciardi, A. (1999). Production, recovery and purification of bacteriocins from lactic acid bacteria. Journal of Applied Microbiology and Biotechnology, 52, 628-638.
  • Parente, E., Moles, M. and Ricciardi, A. (1996). Leucocin F10, a bacteriocin from Leuconostoc carnosum. International Journal of Food Microbiology, 33, 231–243.
  • Patrzykat, A., Friedrich, C.L., Zhang, L., Mendoza, V. & Hancockm, R.E.W. (2002). Sub-lethal concentrations of pleurocidin-derivedan timicrobial peptides inhibit macromolecular synthesis in Escherichia coli. Antimicrobial Agents and Chemotherapy, 46, 605–614.
  • Perez, R.H., Zendo, T. and Sonomoto, K. (2014). Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications. Microbial Cell Factories, 13(1):S3.
  • Pinto, A.L., Fernandes, M., Pinto, C., Albano, H., Castilho, F., Teixeira, P. et al., 2009. Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. International Journal of Food Microbiology, 129(1), 50-58.
  • Schägger, H. and Von Jagow, G. (1987). Tricine–sodium dodecyl sulphate– polyacrylamide gel electrophoresis for the separation of protein in the range from 1 to 100 kDa. Analysis of Biochemistry, 166, 368–379.
  • Todorov, S.D. & Dicks, L.M.T. (2004). Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from boza. Journal of Industrial Microbiology and Biotechnology, 31, 323–329.
  • Todorov, S.D. & Dicks, L.M.T. (2005a). Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives. Journal of Basic Microbiology, 45, 312–322.
  • Todorov, S.D. & Dicks, L.M.T. (2005b). Effect of growth medium on bacteriocin production by Lactobacillus plantarum ST194BZ, a strain isolated from boza. Food Technology and Biotechnology, 43, 165–173.
  • Todorov, S.D. & Dicks, L.M.T. (2005c). Pediocin ST18, an anti-Listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochemistry, 40, 365–370.
  • Todorov, S.D. & Dicks, L.M.T. (2006a). Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Comparison of the bacteriocins. Process Biochemistry, 41, 11–19.
  • Todorov, S.D. & Dicks, L.M.T. (2006b). Parameters affecting the adsorption of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum 423 isolated from sorghum beer. Biotechnology Journal, 1, 405–409.
  • Todorov, S.D., Botes, M., Danova, S.T. & Dicks, L.M.T. (2007). Probiotic properties of Lactococcus lactis subsp. lactis HV219, isolated from human vaginal secretions. Journal of Applied Microbiology, 103, 629–639.
  • Todorov, S.D., Danova, S.T., Van Reenen, C.A., Meincken, M., Dinkova, G., Ivanova, I.V. et al. (2006). Characterization of bacteriocin HV219, produced by Lactococcus lactis subsp. lactis HV219 isolated from human vaginal secretions. Journal of Basic Microbiology, 46, 226–238.
  • Todorov, S.D., Ho, P., Vaz-Velho, M. & Dicks, L.M.T. (2010). Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal. Meat Science, 84 (3), 334-343.
  • Todorov, S.D., Van Reenen, C.A. & Dicks, L.M.T. (2004). Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer. Journal of General and Applied Microbiology, 50, 149–157.
  • Todorov, S.D., Wachsman, M.B., Knoetze, H., Meincken, M. & Dicks, L.M.T. (2005). An antibacterial and antiviral peptide produced by Enterococcus mundtii ST4V isolated from soy beans. International Journal of Antimicrobial Agents, 25, 508–513.
  • Torriani, S., Felis, G. E. & Dellaglio, F. (2001). Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Applied and Environmental Microbiology, 67, 3450–3454.
  • Vaucher, R.A., Gewehr, C.C.V., Correa, A.P.F., Sant’Anna, V., Ferreira, J. & Brandelli, A. (2011). Evaluation of the immunogenicity and in vivo toxicity of the antimicrobial peptide P34. International Journal of Pharmaceutics, 421, 94-98.
  • Verschuere, L., Rombaut, G., Sorgeloos, P. & Verstraete, W. (2000). Probiotic bacteria as biological control agents in aquaculture. Microbiology and Molecular Biology Reviews, 64(4), 655-671.
  • Von Mollendorff, J.W., Todorov, S.D. & Dicks, L.M.T. (2006). Comparison of bacteriocins produced by lactic acid bacteria isolated from boza, a cereal-based fermented beverage from the Balkan Peninsula. Current Microbiology, 53, 209–216.
  • Yang, R., Johnson, M. & Ray, B. (1992). A novel method to extract large amounts of bacteriocins from lactic acid bacteria. Applied and Environmental Microbiology, 58, 3355–3359.
  • Yildirim, Z., Avsar, Y.K. & Yildirim, M. (2002). Factors affecting the adsorption of buchnericin LB, a bacteriocin produced by Lactobacillus buchneri. Microbiology Research, 157, 103–107.
  • Yildirim, Z., Johnson, M.G. & Winters, D.K. (1999). Purification and mode of action of bifidocin B produced by Bifidobacterium bifidum NCFB 1454. Journal of Applied Microbiology, 86, 45–54.
  • Yildrim, Z., Avsar, Y.K. & Yildrim, M. (2002). Factors affecting the adsorption of buchnerin LB, a bacteriocin produced by Lactobacillus bucneri. Microbiological Research 157, 103-107.

Partial Purification Characterization and Application of Bacteriocin from Bacteria Isolated Parkia biglobosa Seeds

Year 2018, , 72 - 94, 17.05.2018
https://doi.org/10.28978/nesciences.424517

Abstract

Bacteriocins are proteinaceous toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strains. Fermented Parkia biglobosa seeds (African locust bean) were screened for bacteriocin-producing lactic acid bacteria (LAB) with the characterization of putative bacteriocins. Bacteriocin-producing lactic acid bacteria (LAB) were identified by 16s rDNA sequencing. Molecular sizes of the bacteriocins were determined using the tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis (tricine-SDS–PAGE) and effects of enzymes, pH, detergents and temperature on bacteriocin activity investigated, using standard procedures. Bacteriocins production and activities were measured by spectrophotometric analysis. Statistical analysis was carried out using student t-test and Analyses of Variance. Bacteriocigenic LAB isolated were Lactobacillus plantarum Z1116, Enterococcus faecium AU02 and Leuconostoc lactis PKT0003. They inhibited the growth of both Gram-positive and Gram-negative bacteria. The sizes of bacteriocins Z1116, AU02 and PKT0003 were 3.2 kDa, 10 kDa and 10 kDa, respectively. The synergistic effects of characterized bacteriocins and rifampicin tested on organisms showed significant differences (P < 0.05), as compared with the effects of only one of the two. The antimicrobial activity of the three bacteriocins was deactivated after treatment of the cell-free supernatants with proteinase K, papain, pepsin and trypsin. Parkia biglobosa seeds are, therefore, rich in LAB bacteriocins which could be explored. The biosynthetic mechanisms of LAB bacteriocins could be employed in food safety and security, preservation, peptide design, infection control and pharmacotherapy. This should help in the control of undesirable bacteria and in designing more potent and selective antimicrobial peptides.

References

  • Achi, O.K. (1992). Microorganisms associated with natural fermentation of Prosopsis africana seed for production of okpiye, Journal of Plant Foods and Human Nutrrtion, 42, 297-304.
  • Achi, O.K., (2005). Traditional fermented protein condiments in Nigeria. African Journal of Biotechnology 4 (13), 1612-1621.
  • Atrih, A., Rekhif, N., Moir, A.J.G., Lebrihi, A. & Lefebvre, G. (2001). Mode of action, purification and amino acid sequence of plantaricin C19, an anti-Listeria bacteriocin produced by Lactobacillus plantarum C19. International Journal of Food Microbiology, 68, 93–109.
  • Belguesmia, Y., Naghmouchi, K. & Chihib, N. (2011). Class IIa bacteriocins: current knowledge and perspectives. In D. Drider, and S. Rebuffat (Eds.), Prokaryotic antimicrobial peptides (pp. 171-195). New York: Springer Publishing Company.
  • Bello, O.O., Bankole, S.A. & Babalola, O.O. (2016b). Molecular screening of bacteriocin produced by lactic acid bacteria from Irvingia gabonensis seeds. Nature and Science, 14(8), 67-78.
  • Bello, O.O., Bankole, S.A. & Babalola, O.O. (2016a). Bacteriocin detection from seeds of Colocynthis citrullus and evaluation of its antibacterial activities. International Research Journal of Natural and Applied Sciences, 3(5), 2349-4077.
  • Bhunia, A.K., Johnson, M.C., Ray, B. & Kalchayanand, N. (1991). Mode of action of pediocin AcH from Pediococcus acidilactici H on sensitive bacterial strains. Journal of Applied Microbiology, 70(1), 25-33.
  • Campbell-Platt, G. (1980). African locust bean (Parkia species) and its West African ferment food product “dawadawa”. Ecology of Food Nutrition 9, 123-132.
  • Cheigh, C.I., Choi, H.J., Park, H., Kim, S.B., Kook, M.C., Kim, T.S. et al. (2002). Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A.264 isolated from kimchi. Journal of Biotechnology, 95, 225–235.
  • Cleveland, J., Montville, T.J., Nes, I.F. & Chikindas, M.L. (2001). Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71: 1-20.
  • Cotter, P.D., Hill, C. & Ross, R.P. (2005). Bacteriocins: developing innate immunity for food. Nature Reviews 3, 777 - 788.
  • De Vuyst, L. & Vandamme, E.J. (1994). Bacteriocins of lactic acid bacteria: Microbiology, genetics and applications. London: Blackie Academic and Professional. Pp. 97-101.
  • Drider, D., Fimland, G., Hechard, Y., Mcmullen, L.M. & Prevost, H. (2006). The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Reviews, 70, 564-582.
  • Felske, A., Rheims, H., Wolterink, A., Stackebrandt, E. & Akkermans, A.D.L. (1997). Ribosome analysis reveals prominent activity of an uncultured member of the class Actinobacteria in grassland soils. Microbiology, 143, 2983–2989.
  • Gálvez, A., Abriouel, H., López, R.L. & Ben Omar, N. (2007). Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, 120 (1-2), 51-70.
  • Gautam, N. & Sharma, N. (2009). Bacteriocin: safest approach to preserve food products. Indian J Microbiol 49, 204–211 Heesseltine, C.W. (1979). Some important fermented foods of mid-Asia, the Middle East and Africa. Journal of Oil Chemistry, 56, 367-374.
  • Holt, J.G., Krieg, N.R., Smeath, P.H.A., Staley, J.T. & Williams, S.T. (1994). Bergey’s Manual of Determinative Bacteriology, (9th edn). Williams and Williams Company, Baltimore, p. 783.
  • Ivanova, I., Kabadjova, P., Pantev, A., Danova, S. & Dousset, X. (2000). Detection, purification and partial characterization of a novel bacteriocin substance produced by Lactoccous lactis subsp. lactis B.14 isolated from Boza – Bulgarian traditional cereal beverage. Biocatalise, 41, 47–53.
  • Jillian, E.P. (2006). Bacteriocins and bacteriocin producers present in Kefir and Kefir grains; M.Sc Thesis, Department of Food Science, Stellenbosch University. Pp 88-100.
  • Ke, D., Picard, F.J., Martineau, F., Ménard, C., Roy, P.H., Onellette, M., et al., 1999. Development of a PCR assay for rapid detection of Enterococci. Journal of Clinical Microbiology, 37, 3497–3503.
  • Lee, N.K. & Paik, H.D. (2001). Partial characterization of lacticin NK24, a newly identified bacteriocin of Lactococcus lactis NK24 isolated from Jeot-gal. Food Microbiology, 18, 17–24.
  • Minahk, C.J., Dupuy, F. & Morero, R.D. (2004). Enhancement of antibiotic activity by sub-lethalconcentrations of enterocin CRL35. Journal of Antimicrobials and Chemotherapy, 53, 240–246.
  • Mojgani, N. & Amirinia, C. (2007). Kinetics of growth and bacteriocin production in L. casei RN 78 isolated from a dairy sample in IR Iran. International Journal of Dairy Science, 2, 1-12.
  • Odunfa, S.A. (1986). Dawadawa. In: legume-based fermented foods eds. Reddy NR, Pierson M.D. Saluniche D.K. CRC Press Boca Raton. Pp. 173-189.
  • Ogunshe, A.A.O., Obiora-Okeke, C.M. & Olurin, T.O. (2008). Bioinhibition of phenotypes of Gram-negative food indicator bacteria from some Nigerian fermented food condiments. Food, 2 (2), 152-158.
  • Parente, E. & Ricciardi, A. (1999). Production, recovery and purification of bacteriocins from lactic acid bacteria. Journal of Applied Microbiology and Biotechnology, 52, 628-638.
  • Parente, E., Moles, M. and Ricciardi, A. (1996). Leucocin F10, a bacteriocin from Leuconostoc carnosum. International Journal of Food Microbiology, 33, 231–243.
  • Patrzykat, A., Friedrich, C.L., Zhang, L., Mendoza, V. & Hancockm, R.E.W. (2002). Sub-lethal concentrations of pleurocidin-derivedan timicrobial peptides inhibit macromolecular synthesis in Escherichia coli. Antimicrobial Agents and Chemotherapy, 46, 605–614.
  • Perez, R.H., Zendo, T. and Sonomoto, K. (2014). Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications. Microbial Cell Factories, 13(1):S3.
  • Pinto, A.L., Fernandes, M., Pinto, C., Albano, H., Castilho, F., Teixeira, P. et al., 2009. Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. International Journal of Food Microbiology, 129(1), 50-58.
  • Schägger, H. and Von Jagow, G. (1987). Tricine–sodium dodecyl sulphate– polyacrylamide gel electrophoresis for the separation of protein in the range from 1 to 100 kDa. Analysis of Biochemistry, 166, 368–379.
  • Todorov, S.D. & Dicks, L.M.T. (2004). Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from boza. Journal of Industrial Microbiology and Biotechnology, 31, 323–329.
  • Todorov, S.D. & Dicks, L.M.T. (2005a). Characterization of bacteriocins produced by lactic acid bacteria isolated from spoiled black olives. Journal of Basic Microbiology, 45, 312–322.
  • Todorov, S.D. & Dicks, L.M.T. (2005b). Effect of growth medium on bacteriocin production by Lactobacillus plantarum ST194BZ, a strain isolated from boza. Food Technology and Biotechnology, 43, 165–173.
  • Todorov, S.D. & Dicks, L.M.T. (2005c). Pediocin ST18, an anti-Listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from boza, a traditional cereal beverage from Bulgaria. Process Biochemistry, 40, 365–370.
  • Todorov, S.D. & Dicks, L.M.T. (2006a). Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Comparison of the bacteriocins. Process Biochemistry, 41, 11–19.
  • Todorov, S.D. & Dicks, L.M.T. (2006b). Parameters affecting the adsorption of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum 423 isolated from sorghum beer. Biotechnology Journal, 1, 405–409.
  • Todorov, S.D., Botes, M., Danova, S.T. & Dicks, L.M.T. (2007). Probiotic properties of Lactococcus lactis subsp. lactis HV219, isolated from human vaginal secretions. Journal of Applied Microbiology, 103, 629–639.
  • Todorov, S.D., Danova, S.T., Van Reenen, C.A., Meincken, M., Dinkova, G., Ivanova, I.V. et al. (2006). Characterization of bacteriocin HV219, produced by Lactococcus lactis subsp. lactis HV219 isolated from human vaginal secretions. Journal of Basic Microbiology, 46, 226–238.
  • Todorov, S.D., Ho, P., Vaz-Velho, M. & Dicks, L.M.T. (2010). Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal. Meat Science, 84 (3), 334-343.
  • Todorov, S.D., Van Reenen, C.A. & Dicks, L.M.T. (2004). Optimization of bacteriocin production by Lactobacillus plantarum ST13BR, a strain isolated from barley beer. Journal of General and Applied Microbiology, 50, 149–157.
  • Todorov, S.D., Wachsman, M.B., Knoetze, H., Meincken, M. & Dicks, L.M.T. (2005). An antibacterial and antiviral peptide produced by Enterococcus mundtii ST4V isolated from soy beans. International Journal of Antimicrobial Agents, 25, 508–513.
  • Torriani, S., Felis, G. E. & Dellaglio, F. (2001). Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Applied and Environmental Microbiology, 67, 3450–3454.
  • Vaucher, R.A., Gewehr, C.C.V., Correa, A.P.F., Sant’Anna, V., Ferreira, J. & Brandelli, A. (2011). Evaluation of the immunogenicity and in vivo toxicity of the antimicrobial peptide P34. International Journal of Pharmaceutics, 421, 94-98.
  • Verschuere, L., Rombaut, G., Sorgeloos, P. & Verstraete, W. (2000). Probiotic bacteria as biological control agents in aquaculture. Microbiology and Molecular Biology Reviews, 64(4), 655-671.
  • Von Mollendorff, J.W., Todorov, S.D. & Dicks, L.M.T. (2006). Comparison of bacteriocins produced by lactic acid bacteria isolated from boza, a cereal-based fermented beverage from the Balkan Peninsula. Current Microbiology, 53, 209–216.
  • Yang, R., Johnson, M. & Ray, B. (1992). A novel method to extract large amounts of bacteriocins from lactic acid bacteria. Applied and Environmental Microbiology, 58, 3355–3359.
  • Yildirim, Z., Avsar, Y.K. & Yildirim, M. (2002). Factors affecting the adsorption of buchnericin LB, a bacteriocin produced by Lactobacillus buchneri. Microbiology Research, 157, 103–107.
  • Yildirim, Z., Johnson, M.G. & Winters, D.K. (1999). Purification and mode of action of bifidocin B produced by Bifidobacterium bifidum NCFB 1454. Journal of Applied Microbiology, 86, 45–54.
  • Yildrim, Z., Avsar, Y.K. & Yildrim, M. (2002). Factors affecting the adsorption of buchnerin LB, a bacteriocin produced by Lactobacillus bucneri. Microbiological Research 157, 103-107.
There are 50 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section 3
Authors

O. Bello Olorunjuwon This is me

O. Babalola Olubukola This is me

Adegboye Mobolaji This is me

O. Fashola Muibat This is me

K. Bello Temitope This is me

Publication Date May 17, 2018
Submission Date December 4, 2017
Published in Issue Year 2018

Cite

APA Olorunjuwon, O. B., Olubukola, O. B., Mobolaji, A., Muibat, O. F., et al. (2018). Partial Purification Characterization and Application of Bacteriocin from Bacteria Isolated Parkia biglobosa Seeds. Natural and Engineering Sciences, 3(2), 72-94. https://doi.org/10.28978/nesciences.424517

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