Review: Bacteriocins of Lactic Acid Bacteria

By L. Cintas, M. Casaus, C. Herranz, I. Nes, P. Hernández. 2001

304 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Bacteriocins from Lactic Acid Bacteria: Purification, Properties and use as Biopreservatives (2007, methodology): “…efflux of small molecules, such as potassium and phosphate ions, amino acids and ATP, through the lipid bilayer, which results in the reduction or dissipation of the proton motive force, or at least of one of its components: Dψ (membrane potential) and DpH (pH gradient) (Cintas et al, 2001).”
Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “In addition, LAB can be used to inhibit the growth of harmful microorganisms by producing different antimicrobial compounds including bacteriocin, hydrogen proxide, carbon dioxide, and diactyle in addition to the rapid production of lactic acid [28].”
Functional meat starter cultures for improved sausage fermentation. (2006, background): “Bacteriocins produced by LAB are antibacterial peptides or proteins that kill or inhibit the growth of other Gram-positive bacteria (De Vuyst and Vandamme, 1994; Cintas et al., 2001; Cleveland et al., 2001; Diep and Nes, 2002).”