Retrospecting the concept and industrial significance of LAB bacteriocins  

作　　者：Sneh Punia Bangar Vandana Chaudhary Tejinder P.Singh Fatih Ozogul 

机构地区：[1]Department of Food,Nutrition and Packaging Sciences,Clemson University,Clemson,29631,USA [2]Department of Dairy Technology,Lala Lajpat Rai University of Veterinary and Animal Sciences,18 Hisar,Haryana,125001,India [3]Department of Seafood Processing Technology,Faculty of Fisheries,Cukurova University,01330,Adana,Turkey

出　　处：《Food Bioscience》2022年第2期844-856,共13页食品生物科学（英文）

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 products.The lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food industry.To 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 species.In addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities.Moreover,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 self-life.Therefore,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification methods.Additionally,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.

关 键 词：Lactic acid bacteria BACTERIOCIN Bio-preservation PURIFICATION Industrial applications 

分 类 号：TS201.3[轻工技术与工程—食品科学]