Immunodetection of the bacteriocin lacticin RM: analysis of the influence of temperature and tween 80 on its expression and activity

Article Abstract:

Immunoassays that can be used for the detection and quantification of lacticin RM and the influence of temperature and surfactant addition (Tween 80) on lactin RM expression and activity are studied. The lactin RM expression is temperature dependent and the lactin RM-producing strain could be used as a protective culture in dairy products.

Immunoassay

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Synthesis of [gamma]-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses

Article Abstract:

The presence of [gamma]-aminobutyric acid (GABA) in a variety of Italian cheeses that have differed in many technological traits is assessed. The analysis has provided a basis for using selected cheese-related lactobacilli to develop health-promoting dairy products enriched in GABA.

Health aspects, Lactobacillus, Composition, GABA

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Structural analysis and characterization of lacticin Q, a novel bacteriocin belonging to a new family of unmodified bacteriocins of gram-positive bacteria

Article Abstract:

The determination and comparison of characteristics of lacticin Q (Lactococcus lactis QU 5 isolated from corn) to those of nisin A revealed that lacticin Q belongs to a new family of class II bacteriocins and it could be employed as an alternative to or in combination with nicin A.

Physiological aspects, Gram-positive bacteria, Structure, Lactococcus

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