Retrospecting the concept and industrial significance of LAB bacteriocins
作者机构：Department of FoodNutrition and Packaging SciencesClemson UniversityClemson29631USA Department of Dairy TechnologyLala Lajpat Rai University of Veterinary and Animal Sciences18 HisarHaryana125001India Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University01330AdanaTurkey
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第46卷第2期
页 面：844-856页
核心收录：
学科分类：0817[工学-化学工程与技术] 08[工学]
主 题：Lactic acid bacteria Bacteriocin Bio-preservation Purification Industrial applications
摘 要：Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green,potent,environment friendly,natural substitutes for prolonging the shelf life of food *** lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food *** reduce pathogen invasion,they can produce inhibitory compounds(bacteriocins,organic acids,hydrogen peroxide,diacetyl,and carbon dioxide).LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin,post-translationally modified or not,that can help the producer organism to outcompete other bacterial *** addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo ***,LAB-bacteriocin serves as an effective method of natural bio preservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product ***,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification ***,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.
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