The Continuing Story of Class IIa Bacteriocins

By D. Drider, G. Fimland, Y. Héchard, L. McMullen, H. Prévost. Microbiology and Molecular Biology Reviews, 2006

741 citations recorded by the source corpus.

Subfields: Food Science, Microbiology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/6215a7c044f020c6e25ad99fc4c072b2fa1d8b57

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In Food Science

1. B. Franco
2. E. Ringø
3. A. Gálvez
4. S. Todorov
5. H. Abriouel
6. L. Dicks

In Microbiology

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2. M. Esteban
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In Molecular Biology

1. E. Ringø
2. M. Esteban
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4. S. Todorov
5. S. Hoseinifar
6. K. Ghosh
7. L. Dicks
8. A. Ray

Citations in the corpus

• Genus bacillus, promising probiotics in aquaculture: Aquatic animal origin, bio-active components, bioremediation and efficacy in fish and shellfish (2019, background): “Members of the genus Bacillus also produce many other unmodified bacteriocins within Class II of LAB bacteriocins (Klaenhammer, 1993; Drider et al., 2006; Nes et al., 2007), including the pediocin-like bacteriocins (Class IIa) and the twopeptide bacteriocins (Class IIb), while others show…”
• Bacteriocin-based strategies for food biopreservation. (2007, background): “The structure, biosynthesis, genetics and food application of LAB bacteriocins have been reviewed recently (Cleveland et al., 2001; O'Sullivan et al., 2002; Chen and Hoover, 2003; Cotter et al., 2005; Fimland et al., 2005; Deegan et al., 2006; Drider et al., 2006).”
• Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish (2013, background): “plantarum H5 found in this study may allow to allocate them to those of group IIa lactic acid bacteria, as they display similar properties in terms of molecular weight, heat and pH stability and sensitivity to proteolytic enzymes (Cleveland et al., 2001; Cotter et al., 2005; Drider et al., 2006).”
• Diversity and applications of Bacillus bacteriocins. (2011, background): “Furthermore, several bacteriocins/BLIS produced by Bacillus species fall within Class II of LAB bacteriocins (as defined by Klaenhammer, 1993; Drider et al., 2006; Nes et al., 2007), which includes the pediocin-like bacteriocins (class IIa) and the two-peptide bacteriocins (class IIb).”
• Probiotic, prebiotic and synbiotic supplements in sturgeon aquaculture: a review (2016, background): “The physiological properties of the substances allocate them to group IIa LAB, as they showed similar properties in terms of sensitivity to proteolytic enzymes, heat and pH stability and molecular weight as reported previously (Drider et al. 2006).”
• Novel biotechnological applications of bacteriocins: A review (2013, background): “…enterocin, sakacin Subclass IIb (composed of two peptides) Plantaricin, lactacin F Subclass IIc (other bacteriocins) Lactococcin Class III Large thermolabile peptides Helveticin J, millericin B Source: Adapted from Drider et al. (2006). activity (Mulders, Boerrigter, Rollema, Siezen, & Vos, 1991).”