from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
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41<br />
Chapter II Review of Literature<br />
Class Characteristics Sub class Description Example Reference<br />
Class I Lantibiotics (containing lanthionine <strong>and</strong><br />
β-lanthionine)<br />
C lass II Small (< 10 kDa ), moderate (100 °C ) to<br />
high (121°C) heat-stable, non-lanthioninecontaining<br />
membrane active peptides<br />
A (1 ) Elongated, cationic, membrane<br />
active, slight + o r - ne t charge<br />
A (2 ) Elongated, cationic, membrane<br />
active , highly net charge<br />
B Globular, inhibit<br />
enzyme activity<br />
IIa antilisterial pediocin –like<br />
bacteriocins<br />
IIb Two-peptide<br />
Bacteriocins<br />
IIc Other peptide<br />
Bacteriocins<br />
Bacteriocin Producer<br />
Nisin A<br />
Nisin Z<br />
Lactococcus lactis Buchmann <strong>and</strong><br />
Banerjee (1988)<br />
Lacticin 48 1 Lactococcus lactis Piard et al. (1992)<br />
Mersacid in Bacillus spp .<br />
strain<br />
HILY -85 , 547 2 8<br />
Pediocin<br />
P A-1<br />
Pediococcus acidilactici PAC<br />
1. 0<br />
Niu <strong>and</strong> Neu (1991)<br />
Marugg et a l. (1992 )<br />
Leucocin A Leuconostoc gelidum UAL 187 Hastings e t a l. (1991)<br />
plantarum 423 Lactobacillus Plantaricin 423 Van Reenen e t al.<br />
(1 99 8 )<br />
Plantaricin EF Lactobacillus plantarum C11 Moll et al. (1999 )<br />
Lactococc in 972 Lactococcus lactis I P LA 97 2 Martinez et al. (1999 )<br />
Class III Large (>30 k Da) heat-labile proteins Helveticin J Lactobacillus helveticus 481 Joerger <strong>and</strong><br />
Klaenhammer (1990 )<br />
source: adapted <strong>from</strong> drieder et al., 2006<br />
Table 2.5 Classification scheme of bacteriocins
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