Bacteriocins of lactic acid bacteria: extending the family

Patricia Alvarez-Sieiro, Manuel Montalbán-López, Dongdong Mu, Oscar P Kuipers

OnderzoeksoutputAcademicpeer review

234 Citaten (Scopus)
507 Downloads (Pure)

Samenvatting

Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are proteinaceous antimicrobial molecules with a diverse genetic origin, posttranslationally modified or not, that can help the producer organism to outcompete other bacterial species. In this review, we focus on the various types of bacteriocins that can be found in LAB and the organization and regulation of the gene clusters responsible for their production and biosynthesis, and consider the food applications of the prototype bacteriocins from LAB. Furthermore, we propose a revised classification of bacteriocins that can accommodate the increasing number of classes reported over the last years.

Originele taal-2English
Pagina's (van-tot)2939-2951
Aantal pagina's13
TijdschriftApplied Microbiology and Biotechnology
Volume100
Nummer van het tijdschrift7
DOI's
StatusPublished - 10-feb-2016

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