期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 31, 期 1, 页码 1-16出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-021-00986-w
关键词
Novel pathway; Bacteriocin; LAB; Fermented foods; Lactic acid bacteria
Ethnic fermented foods are known for their unique sensory properties preferred culturally by every ethnic community. Beneficial microorganisms associated with these foods have several functional properties and health benefits. Bacteriocins, produced by lactic acid bacteria in fermented foods, can act as lantibiotics against pathogen bacteria.
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
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