LABioicin is a free database for scientists interested in the topic of Lactic Acid Bacteria (LAB) and its Bacteriocins. The rapid evolution in information in this area requires the presence of a database site that allows to gather all the information useful for LAB and its Bacteriocins. LABiocin presents this information in a very comprehensive structured viewer format. It contains a large amount of information extracted from literature databases. The database includes in addition links to Uniprot, nucleotide and protein NCBI databases and related publications from Pubmed and others. It allows a user not only to deal and browse the database simply in a keyword (bacteriocin name, accession, etc.) but also to tailor and control his search by an integrated advanced search tool, so he can get more specific results and achieve his goal. LABiocin database allows a user to download his search, and submit new recently published bacteriocins. In addition, LABiocin provides a BLAST engine that lets the user query protein databases and retrieve similarities. It contains also statistics about available data in LABiocin presented in well-organized view. Phylogenetic trees for both bacteriocin producing lactic acid bacteria and peptidic bacteriocin sequences are also available.
Many Gram (+) and Gram negative (-) bacteria can produce during their growth, protein or polypeptides substances and possessing antimicrobial activities, called bacteriocins.
The activity of bacteriocins is restrict to the strains of species related to the producing species and particularly to strains of the same species. In addition, bacteriocins are ribosomally synthesized and produced during the primary phase of growth. Among the Gram (+) bacteria, lactic acid bacteria (LAB) especially, Lactobacilli have gained particular attention nowadays, due to the production of bacteriocins.
Several LAB isolates from the Lactobacillus genera have been applied in food preservation, partly due to their antimicrobial properties. The use of LAB and of their metabolic products is generally considered as safe (GRAS, Grade One). Nisin is the only bacteriocin that has been officially employed in the food industry and its use has been approved worldwide.
Several authors have documented the ability of various LAB to inhibit growth of pathogenic microorganisms, their ability to degrade mycotoxins, their probiotic capabilities, as well as antimicrobial activities of cell-free extracts of the LAB isolates from different sources
Naidu, A.S.; Bidlack, W.R.; Clemens, R.A. Probiotic spectra of lactic acid bacteria (LAB). Crit. Rev. Food Sci. Nutr. 1999, 38, 13–126.
Todorov, S.D. Bacteriocins from Lactobacillus plantarum—Production genetic organization. Braz. J. Microbiol.
2009, 40, 209–221.