Strategies to improve the bacteriocin protection provided by lactic acid bacteria

Curr Opin Biotechnol. 2013 Apr;24(2):130-4. doi: 10.1016/j.copbio.2012.12.003. Epub 2013 Jan 18.

Abstract

Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Bacteriocins / biosynthesis
  • Bacteriocins / genetics
  • Bacteriocins / metabolism*
  • Bioengineering
  • Cloning, Molecular
  • Food Microbiology
  • Food Preservation
  • Lactic Acid / metabolism*
  • Lactobacillus / genetics
  • Lactobacillus / growth & development
  • Lactobacillus / metabolism*
  • Multigene Family / genetics
  • Phenotype

Substances

  • Bacteriocins
  • Lactic Acid