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Inhibition of food‐borne pathogenic bacteria by bacteriocins from Lactobacillus gasseri
Author(s) -
Itoh T.,
Fujimoto Y.,
Kawai Y.,
Toba T.,
Saito T.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb01025.x
Subject(s) - lactobacillus gasseri , bacteriocin , microbiology and biotechnology , bacteria , lactobacillus reuteri , lactobacillus acidophilus , biology , probiotic , pathogenic bacteria , antimicrobial , lactobacillus , lactobacillaceae , food science , genetics
Seventy‐three strains of the Lactobacillus acidophilus group and a Lact. reuteri isolated from human faeces were examined for production of antimicrobial agents against 16 strains of six species of food‐borne enteric pathogenic bacteria. Several strains of Lact. gasseri showed wide inhibitory activity against the tested bacteria. Gassericin A produced by Lact. gasseri LA39 was one of the most widely active bacteriocins. It was bactericidal without causing cell lysis.