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Potential Application of Bacteriocin Produced from Lactic Acid Bacteria

Kaoutar El Issaoui|Nadia Skali Senhaji|Sanae Zinebi|Rajae Zahli|Imane Haoujar|Nadia Amajoud|Jamal Abrini|El Ouardy Khay
한국미생물·생명공학회 (The Korean Society For Microbiology And Biotechnology)|2020.09|한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)|제48권 제3호|pp. 237-251|DOI 10.4014/mbl.2001.01004

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키워드

Lactic acid bacteriabacteriocinsfood applications
주제분류생물학

초록

Lactic acid bacteria prevent the contamination of food products by inhibiting proliferation of pathogenic bacteria. This is done mainly by the production of lactic acid and antimicrobial peptides (AMPS) known as bacteriocins. The interest in these molecules resides in both their antimicrobial spectrum and safety for human health. The application of bacteriocins or producer strains has been considered to avoid the development of pathogenic bacteria, as most bacteriocins have significant inhibitory activity against food pathogens, such as Listeria monocytogenes. This article describes the classification, structure, mode of action, biosynthesis, and main applications of bacteriocins in different fields: agri-food, aquaculture, and medicine.

Abstract

Lactic acid bacteria prevent the contamination of food products by inhibiting proliferation of pathogenic bacteria. This is done mainly by the production of lactic acid and antimicrobial peptides (AMPS) known as bacteriocins. The interest in these molecules resides in both their antimicrobial spectrum and safety for human health. The application of bacteriocins or producer strains has been considered to avoid the development of pathogenic bacteria, as most bacteriocins have significant inhibitory activity against food pathogens, such as Listeria monocytogenes. This article describes the classification, structure, mode of action, biosynthesis, and main applications of bacteriocins in different fields: agri-food, aquaculture, and medicine.

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