Our technology

We found that the bacterial strain Lactobacillus paracasei ICVB411 (lactic acid bacteria, LAB) from a traditional soft cheese is capable of producing five novel bacteriocins. These novel bacteriocins were synthesized and found in the culture supernatant. They were partially purified and successfully tested against a panel of E. coli strains, including Escherichia coli (E. coli) carrying the 25 mcr-1 gene. The data presented here underscore the potential of LAB-bacteriocins as molecules potentially useful in the treatment of colibacillosis infections in pigs, particularly in piglets. In addition, the formulation of the bacteriocins with biocompatible alginate nanoparticles allowed to improve their antibacterial efficacy by lowering the minimum inhibition concentration (MIC).