Bacteriocins Produced by Lactic Acid Bacteria and the Applications

T. Sashihara, K. Sonomoto, A. Ishizaki
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引用次数: 1

Abstract

Bacteriocins produced by lactic acid bacteria have a bactericidal effect against Gram-positive bacteria including foodborne pathogens such as Listeria monocytogenes, Bacillus cereus, and also inhibit the outgrowth of bacterial spores. Most of these bacteriocins are degradable in human tract, and heat stable, so that bacteriocins produced by lactic acid bacteria have potential use as natural food preservatives. Actually, nisin produced by the food-grade bacterium Lactococcus lactis is recognized as GRAS (Generally Recognized As Safe) substance and widely used as a preservative in the food industry. In recent years there has been a considerable increase in studies of bacteriocins produced by lactic acid bacteria not only on their structure, biosynthesis and mechanisms of pore-formation, but also on their potential applications as food preservatives. This review describes the current knowledge about the properties, biosynthesis, functional aspects, producer self-protection and resistance of a broad range of bacteriocins from lactic acid bacteria as well as the applications.
乳酸菌产生的细菌素及其应用
乳酸菌产生的细菌素对革兰氏阳性细菌有杀菌作用,包括食源性病原体,如单核增生李斯特菌、蜡样芽孢杆菌,并抑制细菌孢子的生长。这些细菌素在人体内大多可降解,且热稳定,因此乳酸菌产生的细菌素作为天然食品防腐剂具有潜在的用途。实际上,由食品级乳酸菌乳球菌产生的乳酸链球菌素是公认的GRAS(一般公认安全)物质,在食品工业中被广泛用作防腐剂。近年来,对乳酸菌产生的细菌素的研究越来越多,不仅涉及其结构、生物合成和成孔机制,而且还涉及其作为食品防腐剂的潜在应用。本文综述了乳酸菌中多种细菌素的性质、生物合成、功能、生产者自我保护和耐药性及其应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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