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Potential Application of Bacteriocin Produced from Lactic Acid Bacteria

Microbiology and Biotechnology Letters 2020년 48권 3호 p.237 ~ 251
El Issaoui Kaoutar, Senhaji Nadia Skali, Zinebi Sanae, Zahli Rajae, Haoujar Imane, Amajoud Nadia, Abrini Jamal, El Ouardy Khay,
소속 상세정보
 ( El Issaoui Kaoutar ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology
 ( Senhaji Nadia Skali ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology
 ( Zinebi Sanae ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology
 ( Zahli Rajae ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology
 ( Haoujar Imane ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology
 ( Amajoud Nadia ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology
 ( Abrini Jamal ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology
 ( El Ouardy Khay ) - Abdelmalek Essaadi University Faculty of Sciences Department of Biology

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.

키워드

Lactic acid bacteria; bacteriocins; food applications; probiotics

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