Bacteriocins of Lactic Acid Bacteria

by Dallas G. Hoover (Editor), Larry R. Steenson (Editor)

Overview

Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria. The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area. The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.

Product Details

ISBN-13:	9781483273679
Publisher:	Elsevier Science & Technology Books
Publication date:	06/28/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	298
File size:	8 MB

Table of Contents

ContributorsForewordPrefaceChapter I Antimicrobial Proteins: Classification, Nomenclature, Diversity, and Relationship to Bacteriocins I. Introduction A. Current Interest in Bacteriocins B. Bacteriocins Defined C. Nomenclature D. Occurrence of Bacteriocins II. Colicins A. General Features B. Mode of Action C. Immunity III. Killer Toxins, Yeast Antimicrobial Proteins IV. Thionins, Plant Antimicrobial Proteins V. Defensins, Animal Antimicrobial Proteins VI. Conclusions ReferencesChapter 2 Screening Methods for Detecting Bacteriocin Activity I. Historical Perspective II. Agar Diffusion Techniques A. Introduction B. Plating Methods C. Media Composition and Conditions of Incubation D. Adaptations of Agar Diffusion Methods Used with Lactic Acid Bacteria III. Liquid Media IV. Titration of Bacteriocins: Critical Dilution Method V. Survivor Counts ReferencesChapter 3 Biochemical Methods for Purification of Bacteriocins I. Introduction II. Detection and Assay of Bacteriocin Activity III. Production of Bacteriocins A. Production on Agar B. Production in Broth IV. Bacteriocin Purification A. Biochemical Methods B. Purified LAB Bacteriocins V. Applications of Purified Bacteriocins A. Biopreservation Systems B. Characterization of Physical Properties C. Immunological Studies D. Protein Sequence Determinations and "Reverse Genetics" VI. Summary ReferencesChapter 4 Applications and Interactions of Bacteriocins from Lactic Acid Bacteria in Foods and Beverages I. Introduction II. Using Bacteriocinogenic Lactic Acid Bacteria and Bacteriocins to Control Food-Borne Pathogens A. Sensitivity of Listeria monocytogenes to LAB Bacteriocins B. Sensitivity of Clostridium botulinum to LAB Bacteriocins III. Using Bacteriocinogenic Lactic Acid Bacteria and Bacteriocins to Direct Food and Beverage Fermentations IV. Factors Affecting the Efficacy of Bacteriocins in Foods and Beverages A. Interactions with Food Components B. Enhancement of Bacteriocin Activity C. Resistance of Target Microorganisms to Bacteriocins V. Assays for Bacteriocins in Foods VI. Regulatory (United States) and Safety Considerations ReferencesChapter 5 The Molecular Biology of Nisin and Its Structural Analogues I. An Historical Perspective of Nisin II. Significance of Posttranslationally Modified Peptides III. Lantibiotics Could be Adapted to Multiple Purposes IV. A Dilemma Posed by Nisin Resistance V. The Molecular Biology of Nisin Biosynthesis is of Unknown Complexity VI. Cloning of the Genes for the Nisin and Subtilin Precursor Peptides VII. Evolutionary and Functional Relationships between Nisin and Subtilin Implied by Comparison of Their Structural Genes VIII. Expression of the Genes for Nisin and Subtilin and Characterization of Their Transcripts IX. The Ability to Produce Subtilin Can be Transferred among Strains of Bacillus subtilis X. The Ability to Produce Nisin Can be Transferred between Strains of Lactococcus lactis XI. What is Known about the Organization of Genes Associated with Nisin Biosynthesis XII. What is Known about the Organization of Genes Associated with Subtilin Biosynthesis XIII. Strategies and Systems to Express the Structural Genes for Nisin and Other Lantibiotics XIV. Processing of Chimeric Precursor Peptides XV. Production of Natural and Engineered Nisin Analogues in Bacillus subtilis XVI. Structural and Functional Analysis of Lantibiotic Analogues: The Dehydro Residues Provide a Window through Which the Chemical State of Nisin and Subtilin Can be Observed XVII.

Editorial Reviews

An overview of all aspects of proteins produced by lactic acid that are being used as natural preservatives for food, mouth care products, and other goods. The only one legal so far in the US is nisin, legal for years in Europe; its use is limited to cheese spread. The chapters discuss classification and terminology, screening and biochemical methods, applications in food and beverages, the molecular biology and genetics, regulatory aspects, and other topics. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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