Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Effect of Acetic Acid on Bacteriocin Production by Gram-Positive Bacteria

  • Ge, Jingping (Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University) ;
  • Kang, Jie (Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University) ;
  • Ping, Wenxiang (Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University)
  • Received : 2019.05.27
  • Accepted : 2019.07.20
  • Published : 2019.09.28
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Abstract

Acetic acid is indirectly involved in cell center metabolism, and acetic acid metabolism is the core of central metabolism, affecting and regulating the production of bacteriocin. Bacteriocin is a natural food preservative that has been used in the meat and dairy industries and winemaking. In this paper, the effects of acetic acid on bacteriocin produced by Gram-positive bacteria were reviewed. It was found that acetic acid in the undissociated state can diffuse freely through the hydrophobic layer of the membrane and dissociate, affecting the production, yield, and activity of bacteriocin. In particular, the effect of acetic acid on cell membranes is summarized. The link between acetic acid metabolism, quorum sensing, and bacteriocin production mechanisms is also highlighted.

Keywords

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