Detection and development of lactic acid bacteria bacteriocins - A hint on the screening of bacteriocins of lactic acid bacteria

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-03-09 DOI:10.1016/j.lwt.2025.117627

Jue Xu , Zhicheng Wang , Zihang Shi , Mingzhen Liu , Xiankang Fan , Tao Zhang , Zhen Wu , Mingzi Zhu , Maolin Tu , Daodong Pan

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Abstract

Background

Bacteriocins synthesized by lactic acid bacteria (LAB) represent a diverse array of antimicrobial peptides exhibiting broad-spectrum activity, playing a crucial role in maintaining food quality and safety. Bacteriocins have been widely recognized as a natural bio-preservative, however, the development of bacteriocins takes a cumbersome and time-consuming step. Screening of LAB bacteriocins represents one of the key steps in the application and study of this class of substances.

Scope and approach

Herein, we summarized new advances in bacteriocin detection and development. By reviewing the species of bacteriocin-producing LAB, the classification and discovery of bacteriocins, the isolation and purification methods of bacteriocins, and the mechanism of bacterial inhibition, the rapid development of bacteriocins is hinted and analyzed.

Key findings and conclusions

Bacteriocins from LAB exhibit diverse sequences and varying properties, structures, and mechanisms of action. The screening of bacteriocins is complicated and inefficient, and combining the structural features, inhibition mechanisms and targets of action of bacteriocins can be more effective in screening bacteriocins. Elucidation of their characteristics and modes of action provides essential information for designing new application strategies.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.