Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1
Sign Up to like & getrecommendations! Published in 2017 at "Annals of Microbiology"
DOI: 10.1007/s13213-017-1288-9
Abstract: The present study was conducted to quantify the expression of the sakacins produced by Lactobacillus curvatus ACU-1, a strain isolated from artisanal dry fermented sausages of Argentina. Polymerase chain reaction (PCR) screening indicated the presence… read more here.
Keywords: acu; curvatus acu; sakacin main; lactobacillus curvatus ... See more keywords
Lactobacillus curvatus UFV-NPAC1 and other lactic acid bacteria isolated from calabresa, a fermented meat product, present high bacteriocinogenic activity against Listeria monocytogenes
Sign Up to like & getrecommendations! Published in 2019 at "BMC Microbiology"
DOI: 10.1186/s12866-019-1436-4
Abstract: BackgroundBacteriocins 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… read more here.
Keywords: bacteriocinogenic activity; lactobacillus curvatus; curvatus; acid bacteria ... See more keywords
Enhancing Bioactive Components of Euryale ferox with Lactobacillus curvatus to Reduce H2O2-Induced Oxidative Stress in Human Skin Fibroblasts
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DOI: 10.3390/antiox11101881
Abstract: This study investigated the effects of Lactobacillus curvatus fermentation on the oxidative stress attenuating effects of Euryale ferox on H2O2-induced human skin fibroblasts (HSF). The results showed that Lactobacillus curvatus fermentation (i) increases the content… read more here.
Keywords: h2o2 induced; euryale ferox; oxidative stress; lactobacillus curvatus ... See more keywords