Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications  

作　　者：Weerapong Woraprayote Thitiphorn Janyaphisan Saowalak Adunphatcharaphon Nipon Sonhom Kittiya Showpanish Kittaporn Rumjuankiat Wonnop Visessanguan Christopher TElliott Awanwee Petchkongkaew 

机构地区：[1]National Center for Genetic Engineering and Biotechnology(BIOTEC),113 Thailand Science Park,Phahonyothin Road,Pathum Thani,12120,Thailand [2]School of Food Science and Technology,Faculty of Science and Technology,Thammasat University(Rangsit campus),99 Mhu 18,Paholyothin road,Khong Luang,Pathum Thani,12120,Thailand [3]International Joint Research Center on Food Security,113 Thailand Science Park,Pahonyothin Road,Khong Luang,Pathum Thani,12120,Thailand [4]College of Agricultural Innovation and Food Technology,Rangsit University,Lak Hok,Mueang Pathum Thani District,Pathum Thani,12000,Thailand [5]Institute for Global Food Security,School of Biological Science,Queen’s University Belfast,19 Chlorine Gardens,Belfast,BT95DL,Northern Ireland,UK

出　　处：《Food Bioscience》2023年第2期13-21,共9页食品生物科学（英文）

基　　金：This study was supported by Bualuang Chair Professor Fund,the National Center for Genetic Engineering and Biotechnology,National Science and Technology Development Agency,Thailand(Project Code P-2051071 and P-2250479);Thailand Science Research and Innovation Fundamental Fund(Project no.2461863).

摘　　要：Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bacteria(LAB)appear to contain an abundance of bacteriocin producers.Until now,thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB.Furthermore,twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized.Additionally,six bacteriocinogenic LAB strains have been applied to food products,as starter cultures or bacteriocin preparations,in order to increase product quality and safety.However,research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited.Hence,the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates(i.e.,definition,types diversity,and various isolation sources of bacteriocinogenic LAB).Additionally,the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.

关 键 词：Thai fermented foods Bacteriocin-producing bacteria BACTERIOCINS Food preservatives Starter culture 

分 类 号：TS201.3[轻工技术与工程—食品科学]