TABLE 1.
Bacteriocins of Lactobacillus and their main characteristics
| Bacteriocin | Species and strain | Source | Mol. wt. (kDa) | Heat‐stability range | Sensitivity | PH Stability range | Production phase | Optimal production | Inhibitory‐activity spectrum | Reference |
|---|---|---|---|---|---|---|---|---|---|---|
| ET05, ET12, ET32, ET34, | L. delbrueckii | Cold‐smoked salmon | 3.5 | At 60°C for 60 min, and at 100°C for 20 min. | Proteolytic enzymes (pepsin A) | 2–8 |
MRS broth with 0.4% DL‐threonine at 30°C |
Heat: 37°C PH: 6.5 |
L. monocytogenes | 112 |
| ET06, ET30, ET31, | L. curvatus | Cold‐smoked salmon | 2.8–4.5 | At 60°C for 60 min, and at 100°C for 20 min. | Proteolytic enzymes (pepsin A) | 2–8 |
MRS broth with 0.4% DL‐threonine at 30°C |
Heat: 37°C PH: 6.5 |
L. monocytogenes | 112 |
| Bacteriocins MBSa2 and MBSa3 | L. curvatus | Salami | 2–4 | At 25 and 37°C for 8 h, at 30°C for 6 h, and at 121°C for 15 min |
Proteolytic enzymes: a‐chymotrypsin Streptomyces griseus protease type XIV Trypsin Pepsin Proteinase K |
2–10 | MRS agar at 37°C for 24 h |
Heat: 37°C PH: 6–8 |
L. monocytogenes | 113 |
| Fermenticin HV6b | L. fermentum HV6b MTCC 10770 | Human vaginal ecosystem | (−) | (−) | (−) | (−) | MRS supplemented with 0.1% w/v Tween 80, at pH 6.5 and 37°C | (−) |
B. fragilis B. ovatus B. vulgatus C. albicans C. sporogenes E. coli E. faecalis G. vaginalis K. pneumoniae L. mesenteroides L. monocytogenes M. flavus N. gonorrhoeae N. mucosa P. aeruginosa P. mirabilis Staphylococci Streptococci S. typhi V. cholerae |
121 |
| Nisin | L. lactis subsp. lactis ATCC 11454 | Milk and traditional Sardinian cheese | At 121°C for 15 min | 2.5–9 |
L. monocytogenes C. difficile S. pneumoniae E. faecalis S. bovis S. aureus |
122 | ||||
| ST22Ch, | L. sakei | Pork product | 3.0 | At 30–100°C for 2 h |
Proteolytic enzymes: Proteinase K Pronase Trypsin Pepsin Papain |
2–10 | MRS agar at 30°C for 24 h |
Enterococcus spp. Listeria spp. E. coli Klebsiella spp. Pseudomonas spp. Staphylococcus spp. Streptococcus spp. |
123 | |
| Bacteriocin MN047 | L. crustorum MN047 | Koumiss from Xinjiang | 1.77 | Up to 121°C for 30 min | Protease | 2–11 | MRS agar at 37°C for 48 h |
S. aureus E. coli |
115 | |
| Bacteriocin GM3 | L. sakei GM3 | Goat milk | 4.8 | At 75°C for15 min, at 85°C for 15 min, at 85°C for 30 min, and at 100°C for 20 min |
Pepsin Trypsin Papain Proteinase K |
2–10 | MRS medium at 37°C |
P. aeruginosa MTCC 741 S. aureus MTCC 3160 |
124 | |
| Plantaricin | L. plantarum strain EC52 | Poto, an ethnic maize fermented food | (−) | (−) | (−) | (−) | MRS Spain at 30°C | L. monocytogenes E. coli O157:H7 | 125 | |
| Plantaricin JLA−9 |
L. plantarum JLA−9 |
Suan‐Tsai | 1.04 | At 121°C for 20 min |
α‐chymotrypsin Pepsin Alkaline protease Papain |
2–7 | MRS 92 medium at 37°C | Bacillus spp. | 102 | |
| Gassericin KT7 | L. gasseri KT7 | Infant feces | 5 |
At 100 °C for 30 min, and at 121°C for 30 min |
Proteinase K Trypsin Chymotrypsin ®cin Papain |
2–10 | MRS broth at 35°C for 34 h |
Heat: 30–70°C PH: 4–7 |
C. perfringen C. botulinum S. aureus L. monocytogenes E. facecalis B. cereus |
117 |
| Pentocin JL−1, | L. pentosus | Grey carpet shark | 2.9 | At 120°C for 15 min |
Proteinase K Trypsin Pepsin Alkaline protease |
5–7 |
MRS at 30 ∘C for 24 h |
Heat: 30°C PH: 5–6 |
Multidrug‐resistant S. aureus | 116 |