期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 71, 期 1, 页码 1-20出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S0168-1605(01)00560-8
关键词
bacteriocin; antimicrobial; natural; non-antibiotic; food preservation
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure-function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis, mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used. (C) 2001 Elsevier Science B.V. All rights reserved.
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