Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by
bacteria, which can kill or inhibit bacterial strains closely-related or non-related to produced …

A large number of new bacteriocins in lactic acid bacteria (LAB) has been characterized in
recent years. Most of the new bacteriocins belong to the class II bacteriocins which are small …

Covering 1982 to 2006 Microcins are gene-encoded antibacterial peptides, with molecular
masses below 10 kDa, produced by enterobacteria. They are secreted under conditions of …

Enterocin P is a new bacteriocin produced by Enterococcus faecium P13 isolated from a
Spanish dry-fermented sausage. Enterocin P inhibited most of tested spoilage and food …

A new bacteriocin has been isolated from an Enterococcus faecium strain. The bacteriocin,
termed enterocin A, was purified to homogeneity as judged by sodium dodecyl sulfate …

Foodborne pathogens present a serious issue around the world due to the remarkably high
number of illnesses they cause every year. In an effort to narrow the gap between monitoring …

Lactobacillus plantarum C11 secretes a small cationic peptide, plantaricin A, that serves as
induction signal for bacteriocin production as well as transcription of plnABCD. The …

An overuse of antibiotics both in human and animal health and as growth promoters in
farming practices has increased the prevalence of antibiotic resistance in bacteria. Antibiotic …

Lantibiotics are biologically active peptides which contain the thioether amino acid
lanthionine as well as several other modified amino acids. They can be broadly divided into …

Strains of lactic acid bacteria (LAB) produce a wide variety of antibacterial peptides. More
than fifty of these so‐called peptide bacteriocins have been isolated in the last few years …