Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against ... View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2019-12

AUTHORS

Nathália Parma Augusto Castilho, Monique Colombo, Leandro Licursi de Oliveira, Svetoslav Dimitrov Todorov, Luís Augusto Nero

ABSTRACT

BACKGROUND: Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry. RESULTS: Three LAB strains (firstly named as Lactobacillus curvatus 12, L. curvatus 36 and Weissella viridescens 23) were obtained from calabresa by presenting promising bacteriocinogenic activity, distinct genetic profiles (rep-PCR, RAPD, bacteriocin-related genes) and wide inhibitory spectrum. Among these strains, L. curvatus 12 presented higher bacteriocin production, reaching 25,000 AU/mL after incubation at 25, 30 and 37 °C and 6, 9 and 12 h. Partially purified bacteriocins from L. curvatus 12 kept their inhibitory activity after elution with isopropanol at 60% (v/v). Bacteriocins produced by this strain were purified by HPLC and sequenced, resulting in four peptides with 3102.79, 2631.40, 1967.06 and 2588.31 Da, without homology to known bacteriocins. CONCLUSIONS: LAB isolates obtained from calabresa presented high inhibitory activity. Among these isolates, bacteriocins produced by L. curvatus 12, now named as L. curvatus UFV-NPAC1, presented the highest inhibitory performance and the purification procedures revealed four peptides with sequences not described for bacteriocins to date. More... »

PAGES

63

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1186/s12866-019-1436-4

DOI

http://dx.doi.org/10.1186/s12866-019-1436-4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112899243

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30894128


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0605", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Microbiology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Universidade Federal de Vi\u00e7osa", 
          "id": "https://www.grid.ac/institutes/grid.12799.34", 
          "name": [
            "Departamento de Veterin\u00e1ria, Universidade Federal de Vi\u00e7osa, Campus UFV, 36570-900, Vi\u00e7osa, MG, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Castilho", 
        "givenName": "Nath\u00e1lia Parma Augusto", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Universidade Federal de Vi\u00e7osa", 
          "id": "https://www.grid.ac/institutes/grid.12799.34", 
          "name": [
            "Departamento de Veterin\u00e1ria, Universidade Federal de Vi\u00e7osa, Campus UFV, 36570-900, Vi\u00e7osa, MG, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Colombo", 
        "givenName": "Monique", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Universidade Federal de Vi\u00e7osa", 
          "id": "https://www.grid.ac/institutes/grid.12799.34", 
          "name": [
            "Departamento de Biologia Geral, Universidade Federal de Vi\u00e7osa, Campus UFV, 36570-900, Vi\u00e7osa, MG, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Oliveira", 
        "givenName": "Leandro Licursi de", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Sao Paulo", 
          "id": "https://www.grid.ac/institutes/grid.11899.38", 
          "name": [
            "Departamento de Veterin\u00e1ria, Universidade Federal de Vi\u00e7osa, Campus UFV, 36570-900, Vi\u00e7osa, MG, Brazil", 
            "Faculdade de Ci\u00eancias Farmac\u00eauticas, Departamento de Alimentos e Nutri\u00e7\u00e3o Experimental, Universidade de S\u00e3o Paulo, Av. Prof. Lineu Prestes, 580, Bloco 1, Cidade Universit\u00e1ria, 05508-000, S\u00e3o Paulo, SP, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Todorov", 
        "givenName": "Svetoslav Dimitrov", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Universidade Federal de Vi\u00e7osa", 
          "id": "https://www.grid.ac/institutes/grid.12799.34", 
          "name": [
            "Departamento de Veterin\u00e1ria, Universidade Federal de Vi\u00e7osa, Campus UFV, 36570-900, Vi\u00e7osa, MG, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Nero", 
        "givenName": "Lu\u00eds Augusto", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1111/j.1365-2672.1993.tb01600.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002738512"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13213-015-1180-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005208359", 
          "https://doi.org/10.1007/s13213-015-1180-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fm.2014.08.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007642292"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.05.034", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008251203"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.procbio.2004.01.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008369102"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodcont.2013.03.043", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010122940"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodcont.2015.07.029", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011328532"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2672.1988.tb01893.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011784482"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1590/s1517-83822014000400052", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013898494"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6976.2007.00064.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014311163"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.idairyj.2006.02.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016258408"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1038/nrmicro1273", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016346318", 
          "https://doi.org/10.1038/nrmicro1273"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1038/nrmicro1273", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016346318", 
          "https://doi.org/10.1038/nrmicro1273"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/biot.200500026", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018071449"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/biot.200500026", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018071449"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodcont.2009.12.020", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018128676"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/fmic.1994.1006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019202899"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1472-765x.2008.02468.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022018422"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fm.2010.05.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023328576"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijfoodmicro.2009.04.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025937827"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2672.1996.tb03561.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027339681"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.anaerobe.2010.01.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031805041"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2010.03.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033229059"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1590/s1517-83822004000100026", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033235379"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1128/aem.69.1.383-389.2003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035565999"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodcont.2014.01.031", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035785038"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.1990.tb04886.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035987774"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.1990.tb04886.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035987774"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-2672.2000.00986.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037403313"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.mimet.2011.11.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039261875"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/rcm.1196", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040319213"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-2672.1998.00451.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040649749"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.enzmictec.2004.09.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041368132"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0168-1605(96)01159-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042659881"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0168-1605(96)00947-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044576787"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/fmic.2000.0368", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046632549"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijfoodmicro.2007.01.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046718642"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00284-006-0075-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047294458", 
          "https://doi.org/10.1007/s00284-006-0075-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0922-338x(98)80057-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053600767"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1089/fpd.2014.1875", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1059262575"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1099/00221287-143-9-2983", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060369620"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1099/00221287-147-3-643", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060370641"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1076524735", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1083248196", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1083254947", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2017.10.048", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1092460862"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1103254666", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijfoodmicro.2018.04.030", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1103459207"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-12", 
    "datePublishedReg": "2019-12-01", 
    "description": "BACKGROUND: Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry.\nRESULTS: Three LAB strains (firstly named as Lactobacillus curvatus 12, L. curvatus 36 and Weissella viridescens 23) were obtained from calabresa by presenting promising bacteriocinogenic activity, distinct genetic profiles (rep-PCR, RAPD, bacteriocin-related genes) and wide inhibitory spectrum. Among these strains, L. curvatus 12 presented higher bacteriocin production, reaching 25,000\u2009AU/mL after incubation at 25, 30 and 37\u2009\u00b0C and 6, 9 and 12\u2009h. Partially purified bacteriocins from L. curvatus 12 kept their inhibitory activity after elution with isopropanol at 60% (v/v). Bacteriocins produced by this strain were purified by HPLC and sequenced, resulting in four peptides with 3102.79, 2631.40, 1967.06 and 2588.31\u2009Da, without homology to known bacteriocins.\nCONCLUSIONS: LAB isolates obtained from calabresa presented high inhibitory activity. Among these isolates, bacteriocins produced by L. curvatus 12, now named as L. curvatus UFV-NPAC1, presented the highest inhibitory performance and the purification procedures revealed four peptides with sequences not described for bacteriocins to date.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1186/s12866-019-1436-4", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": true, 
    "isPartOf": [
      {
        "id": "sg:journal.1024253", 
        "issn": [
          "1471-2180"
        ], 
        "name": "BMC Microbiology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "1", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "19"
      }
    ], 
    "name": "Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes", 
    "pagination": "63", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "8832aa31db2de1d61cdc8912039321478e2bdf2d7a6d8c66919eba92856ee4ed"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "30894128"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "100966981"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1186/s12866-019-1436-4"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1112899243"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1186/s12866-019-1436-4", 
      "https://app.dimensions.ai/details/publication/pub.1112899243"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T13:49", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000371_0000000371/records_130793_00000006.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1186%2Fs12866-019-1436-4"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1186/s12866-019-1436-4'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1186/s12866-019-1436-4'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1186/s12866-019-1436-4'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1186/s12866-019-1436-4'


 

This table displays all metadata directly associated to this object as RDF triples.

230 TRIPLES      21 PREDICATES      74 URIs      21 LITERALS      9 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1186/s12866-019-1436-4 schema:about anzsrc-for:06
2 anzsrc-for:0605
3 schema:author Nece466ab4b5c422ebe8c00ad7762e6f9
4 schema:citation sg:pub.10.1007/s00284-006-0075-9
5 sg:pub.10.1007/s13213-015-1180-4
6 sg:pub.10.1038/nrmicro1273
7 https://app.dimensions.ai/details/publication/pub.1076524735
8 https://app.dimensions.ai/details/publication/pub.1083248196
9 https://app.dimensions.ai/details/publication/pub.1083254947
10 https://app.dimensions.ai/details/publication/pub.1103254666
11 https://doi.org/10.1002/biot.200500026
12 https://doi.org/10.1002/rcm.1196
13 https://doi.org/10.1006/fmic.1994.1006
14 https://doi.org/10.1006/fmic.2000.0368
15 https://doi.org/10.1016/0168-1605(96)00947-6
16 https://doi.org/10.1016/0168-1605(96)01159-2
17 https://doi.org/10.1016/j.anaerobe.2010.01.004
18 https://doi.org/10.1016/j.enzmictec.2004.09.009
19 https://doi.org/10.1016/j.fm.2010.05.001
20 https://doi.org/10.1016/j.fm.2014.08.004
21 https://doi.org/10.1016/j.foodchem.2014.05.034
22 https://doi.org/10.1016/j.foodcont.2009.12.020
23 https://doi.org/10.1016/j.foodcont.2013.03.043
24 https://doi.org/10.1016/j.foodcont.2014.01.031
25 https://doi.org/10.1016/j.foodcont.2015.07.029
26 https://doi.org/10.1016/j.foodres.2017.10.048
27 https://doi.org/10.1016/j.idairyj.2006.02.012
28 https://doi.org/10.1016/j.ijfoodmicro.2007.01.011
29 https://doi.org/10.1016/j.ijfoodmicro.2009.04.010
30 https://doi.org/10.1016/j.ijfoodmicro.2018.04.030
31 https://doi.org/10.1016/j.lwt.2010.03.008
32 https://doi.org/10.1016/j.mimet.2011.11.008
33 https://doi.org/10.1016/j.procbio.2004.01.011
34 https://doi.org/10.1016/s0922-338x(98)80057-3
35 https://doi.org/10.1046/j.1365-2672.1998.00451.x
36 https://doi.org/10.1046/j.1365-2672.2000.00986.x
37 https://doi.org/10.1089/fpd.2014.1875
38 https://doi.org/10.1099/00221287-143-9-2983
39 https://doi.org/10.1099/00221287-147-3-643
40 https://doi.org/10.1111/j.1365-2672.1988.tb01893.x
41 https://doi.org/10.1111/j.1365-2672.1993.tb01600.x
42 https://doi.org/10.1111/j.1365-2672.1996.tb03561.x
43 https://doi.org/10.1111/j.1472-765x.2008.02468.x
44 https://doi.org/10.1111/j.1574-6968.1990.tb04886.x
45 https://doi.org/10.1111/j.1574-6976.2007.00064.x
46 https://doi.org/10.1128/aem.69.1.383-389.2003
47 https://doi.org/10.1590/s1517-83822004000100026
48 https://doi.org/10.1590/s1517-83822014000400052
49 schema:datePublished 2019-12
50 schema:datePublishedReg 2019-12-01
51 schema:description BACKGROUND: Bacteriocins produced by lactic acid bacteria (LAB) can be considered as viable alternatives for food safety and quality, once these peptides present antimicrobial activity against foodborne pathogens and spoilage bacteria. Fermented foods, such as artisanal sausages and cured meats, are relevant sources of LAB strains capable of producing novel bacteriocins, with particular interest by the food industry. RESULTS: Three LAB strains (firstly named as Lactobacillus curvatus 12, L. curvatus 36 and Weissella viridescens 23) were obtained from calabresa by presenting promising bacteriocinogenic activity, distinct genetic profiles (rep-PCR, RAPD, bacteriocin-related genes) and wide inhibitory spectrum. Among these strains, L. curvatus 12 presented higher bacteriocin production, reaching 25,000 AU/mL after incubation at 25, 30 and 37 °C and 6, 9 and 12 h. Partially purified bacteriocins from L. curvatus 12 kept their inhibitory activity after elution with isopropanol at 60% (v/v). Bacteriocins produced by this strain were purified by HPLC and sequenced, resulting in four peptides with 3102.79, 2631.40, 1967.06 and 2588.31 Da, without homology to known bacteriocins. CONCLUSIONS: LAB isolates obtained from calabresa presented high inhibitory activity. Among these isolates, bacteriocins produced by L. curvatus 12, now named as L. curvatus UFV-NPAC1, presented the highest inhibitory performance and the purification procedures revealed four peptides with sequences not described for bacteriocins to date.
52 schema:genre research_article
53 schema:inLanguage en
54 schema:isAccessibleForFree true
55 schema:isPartOf N5fdd9d6c0888409982af635485265a6d
56 Nef389bfa85d84515a5ad9c905d3aa4d2
57 sg:journal.1024253
58 schema:name Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes
59 schema:pagination 63
60 schema:productId N253e90c54d134f4094820ac1b5317240
61 N3662a46ad69a4f6caaf3ed2cc9bcaaba
62 Nb68563dd50f341a5b38f08e66b8003a0
63 Nba6db0ba693e40cd95766a8ac5b91394
64 Nc2c31c51443e497dafae9eeb0e4f0e07
65 schema:sameAs https://app.dimensions.ai/details/publication/pub.1112899243
66 https://doi.org/10.1186/s12866-019-1436-4
67 schema:sdDatePublished 2019-04-11T13:49
68 schema:sdLicense https://scigraph.springernature.com/explorer/license/
69 schema:sdPublisher N77842c3ac67748a4982374b125b38f37
70 schema:url https://link.springer.com/10.1186%2Fs12866-019-1436-4
71 sgo:license sg:explorer/license/
72 sgo:sdDataset articles
73 rdf:type schema:ScholarlyArticle
74 N112ded96edde40fbbb78a3438bed782f rdf:first Nd8c342c164624e5aaf7594ad429ebd84
75 rdf:rest Nc36c3b4c222442e4a0841cf5eeb643f5
76 N24dbbbbce8a644b2a7c353d1dfbdd053 schema:affiliation https://www.grid.ac/institutes/grid.12799.34
77 schema:familyName Castilho
78 schema:givenName Nathália Parma Augusto
79 rdf:type schema:Person
80 N253e90c54d134f4094820ac1b5317240 schema:name nlm_unique_id
81 schema:value 100966981
82 rdf:type schema:PropertyValue
83 N2e8badeaa5bb49e280201a5b9ac9c306 schema:affiliation https://www.grid.ac/institutes/grid.12799.34
84 schema:familyName Nero
85 schema:givenName Luís Augusto
86 rdf:type schema:Person
87 N3662a46ad69a4f6caaf3ed2cc9bcaaba schema:name pubmed_id
88 schema:value 30894128
89 rdf:type schema:PropertyValue
90 N5436e32075844598a12ba3b0ddb201fc rdf:first N976c27989cdf458b9af52655d8bf301e
91 rdf:rest N112ded96edde40fbbb78a3438bed782f
92 N5fdd9d6c0888409982af635485265a6d schema:issueNumber 1
93 rdf:type schema:PublicationIssue
94 N74495695128849ca8af69733bb5a52da rdf:first Nd205e48e790c46d38f1e1f697eb023d7
95 rdf:rest N5436e32075844598a12ba3b0ddb201fc
96 N77842c3ac67748a4982374b125b38f37 schema:name Springer Nature - SN SciGraph project
97 rdf:type schema:Organization
98 N976c27989cdf458b9af52655d8bf301e schema:affiliation https://www.grid.ac/institutes/grid.12799.34
99 schema:familyName Oliveira
100 schema:givenName Leandro Licursi de
101 rdf:type schema:Person
102 Nb68563dd50f341a5b38f08e66b8003a0 schema:name readcube_id
103 schema:value 8832aa31db2de1d61cdc8912039321478e2bdf2d7a6d8c66919eba92856ee4ed
104 rdf:type schema:PropertyValue
105 Nba6db0ba693e40cd95766a8ac5b91394 schema:name doi
106 schema:value 10.1186/s12866-019-1436-4
107 rdf:type schema:PropertyValue
108 Nc2c31c51443e497dafae9eeb0e4f0e07 schema:name dimensions_id
109 schema:value pub.1112899243
110 rdf:type schema:PropertyValue
111 Nc36c3b4c222442e4a0841cf5eeb643f5 rdf:first N2e8badeaa5bb49e280201a5b9ac9c306
112 rdf:rest rdf:nil
113 Nd205e48e790c46d38f1e1f697eb023d7 schema:affiliation https://www.grid.ac/institutes/grid.12799.34
114 schema:familyName Colombo
115 schema:givenName Monique
116 rdf:type schema:Person
117 Nd8c342c164624e5aaf7594ad429ebd84 schema:affiliation https://www.grid.ac/institutes/grid.11899.38
118 schema:familyName Todorov
119 schema:givenName Svetoslav Dimitrov
120 rdf:type schema:Person
121 Nece466ab4b5c422ebe8c00ad7762e6f9 rdf:first N24dbbbbce8a644b2a7c353d1dfbdd053
122 rdf:rest N74495695128849ca8af69733bb5a52da
123 Nef389bfa85d84515a5ad9c905d3aa4d2 schema:volumeNumber 19
124 rdf:type schema:PublicationVolume
125 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
126 schema:name Biological Sciences
127 rdf:type schema:DefinedTerm
128 anzsrc-for:0605 schema:inDefinedTermSet anzsrc-for:
129 schema:name Microbiology
130 rdf:type schema:DefinedTerm
131 sg:journal.1024253 schema:issn 1471-2180
132 schema:name BMC Microbiology
133 rdf:type schema:Periodical
134 sg:pub.10.1007/s00284-006-0075-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047294458
135 https://doi.org/10.1007/s00284-006-0075-9
136 rdf:type schema:CreativeWork
137 sg:pub.10.1007/s13213-015-1180-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005208359
138 https://doi.org/10.1007/s13213-015-1180-4
139 rdf:type schema:CreativeWork
140 sg:pub.10.1038/nrmicro1273 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016346318
141 https://doi.org/10.1038/nrmicro1273
142 rdf:type schema:CreativeWork
143 https://app.dimensions.ai/details/publication/pub.1076524735 schema:CreativeWork
144 https://app.dimensions.ai/details/publication/pub.1083248196 schema:CreativeWork
145 https://app.dimensions.ai/details/publication/pub.1083254947 schema:CreativeWork
146 https://app.dimensions.ai/details/publication/pub.1103254666 schema:CreativeWork
147 https://doi.org/10.1002/biot.200500026 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018071449
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1002/rcm.1196 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040319213
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1006/fmic.1994.1006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019202899
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1006/fmic.2000.0368 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046632549
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/0168-1605(96)00947-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044576787
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1016/0168-1605(96)01159-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042659881
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1016/j.anaerobe.2010.01.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031805041
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1016/j.enzmictec.2004.09.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041368132
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1016/j.fm.2010.05.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023328576
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1016/j.fm.2014.08.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007642292
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1016/j.foodchem.2014.05.034 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008251203
168 rdf:type schema:CreativeWork
169 https://doi.org/10.1016/j.foodcont.2009.12.020 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018128676
170 rdf:type schema:CreativeWork
171 https://doi.org/10.1016/j.foodcont.2013.03.043 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010122940
172 rdf:type schema:CreativeWork
173 https://doi.org/10.1016/j.foodcont.2014.01.031 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035785038
174 rdf:type schema:CreativeWork
175 https://doi.org/10.1016/j.foodcont.2015.07.029 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011328532
176 rdf:type schema:CreativeWork
177 https://doi.org/10.1016/j.foodres.2017.10.048 schema:sameAs https://app.dimensions.ai/details/publication/pub.1092460862
178 rdf:type schema:CreativeWork
179 https://doi.org/10.1016/j.idairyj.2006.02.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016258408
180 rdf:type schema:CreativeWork
181 https://doi.org/10.1016/j.ijfoodmicro.2007.01.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046718642
182 rdf:type schema:CreativeWork
183 https://doi.org/10.1016/j.ijfoodmicro.2009.04.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025937827
184 rdf:type schema:CreativeWork
185 https://doi.org/10.1016/j.ijfoodmicro.2018.04.030 schema:sameAs https://app.dimensions.ai/details/publication/pub.1103459207
186 rdf:type schema:CreativeWork
187 https://doi.org/10.1016/j.lwt.2010.03.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033229059
188 rdf:type schema:CreativeWork
189 https://doi.org/10.1016/j.mimet.2011.11.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039261875
190 rdf:type schema:CreativeWork
191 https://doi.org/10.1016/j.procbio.2004.01.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008369102
192 rdf:type schema:CreativeWork
193 https://doi.org/10.1016/s0922-338x(98)80057-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053600767
194 rdf:type schema:CreativeWork
195 https://doi.org/10.1046/j.1365-2672.1998.00451.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1040649749
196 rdf:type schema:CreativeWork
197 https://doi.org/10.1046/j.1365-2672.2000.00986.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1037403313
198 rdf:type schema:CreativeWork
199 https://doi.org/10.1089/fpd.2014.1875 schema:sameAs https://app.dimensions.ai/details/publication/pub.1059262575
200 rdf:type schema:CreativeWork
201 https://doi.org/10.1099/00221287-143-9-2983 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060369620
202 rdf:type schema:CreativeWork
203 https://doi.org/10.1099/00221287-147-3-643 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060370641
204 rdf:type schema:CreativeWork
205 https://doi.org/10.1111/j.1365-2672.1988.tb01893.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1011784482
206 rdf:type schema:CreativeWork
207 https://doi.org/10.1111/j.1365-2672.1993.tb01600.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1002738512
208 rdf:type schema:CreativeWork
209 https://doi.org/10.1111/j.1365-2672.1996.tb03561.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1027339681
210 rdf:type schema:CreativeWork
211 https://doi.org/10.1111/j.1472-765x.2008.02468.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1022018422
212 rdf:type schema:CreativeWork
213 https://doi.org/10.1111/j.1574-6968.1990.tb04886.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1035987774
214 rdf:type schema:CreativeWork
215 https://doi.org/10.1111/j.1574-6976.2007.00064.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1014311163
216 rdf:type schema:CreativeWork
217 https://doi.org/10.1128/aem.69.1.383-389.2003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035565999
218 rdf:type schema:CreativeWork
219 https://doi.org/10.1590/s1517-83822004000100026 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033235379
220 rdf:type schema:CreativeWork
221 https://doi.org/10.1590/s1517-83822014000400052 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013898494
222 rdf:type schema:CreativeWork
223 https://www.grid.ac/institutes/grid.11899.38 schema:alternateName University of Sao Paulo
224 schema:name Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, 36570-900, Viçosa, MG, Brazil
225 Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 1, Cidade Universitária, 05508-000, São Paulo, SP, Brazil
226 rdf:type schema:Organization
227 https://www.grid.ac/institutes/grid.12799.34 schema:alternateName Universidade Federal de Viçosa
228 schema:name Departamento de Biologia Geral, Universidade Federal de Viçosa, Campus UFV, 36570-900, Viçosa, MG, Brazil
229 Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, 36570-900, Viçosa, MG, Brazil
230 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...