Next Article in Journal
Long Non-Coding RNA in Cancer
Previous Article in Journal
New Anti-Inflammatory Aromatic Components from Antrodia camphorata
Int. J. Mol. Sci. 2013, 14(3), 4640-4654; doi:10.3390/ijms14034640

Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens

Received: 8 October 2012 / Revised: 1 February 2013 / Accepted: 18 February 2013 / Published: 26 February 2013
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
View Full-Text   |   Download PDF [578 KB, uploaded 19 June 2014]   |   Browse Figures


In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s) of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials.
Keywords: lactic acid bacteria; food; oral; Streptococcus; bacteriocin; FT-IR lactic acid bacteria; food; oral; Streptococcus; bacteriocin; FT-IR
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
MDPI and ACS Style

Zoumpopoulou, G.; Pepelassi, E.; Papaioannou, W.; Georgalaki, M.; Maragkoudakis, P.A.; Tarantilis, P.A.; Polissiou, M.; Tsakalidou, E.; Papadimitriou, K. Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens. Int. J. Mol. Sci. 2013, 14, 4640-4654.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here


Cited By

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert