• Title/Summary/Keyword: biology

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Potential Application of Bacteriocin Produced from Lactic Acid Bacteria

  • El Issaoui, Kaoutar;Senhaji, Nadia Skali;Zinebi, Sanae;Zahli, Rajae;Haoujar, Imane;Amajoud, Nadia;Abrini, Jamal;Khay, El Ouardy
    • Microbiology and Biotechnology Letters
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    • v.48 no.3
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    • pp.237-251
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    • 2020

  • 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.

  • https://doi.org/10.4014/mbl.2001.01004 인용 PDF KSCI