Research progress on pediocins: source, biosynthesis, bacteriostatic mechanismand structure-activity relationship
WANG Qi1, ZHANG Jun1, QIAO Xiaoni1, HE Zengguo1,2*
1(School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China) 2(Qingdao Bioantai Biotechnology Co., Ltd., Qingdao 266100, China)
Abstract: Pediocins are a group of bacteriocins produced by strains from genus Pediococcus. They have better potential to be used as food preservatives than nisin. Pediocins have some characteristics such as the safety, stability, residue-free natures. Specifically, they are well recognized for the control of Listeria monocytogenes. This paper summarized the source, sequence and structural characteristics of pediocins. Their bacteriostatic mechanism, structure-activity relationship and the core domains and key amino acid residues for bacteriostatic effects were addressed. This review provides a theoretical basis for engineering of pediocins and discusses the application prospects and the issues of pediocins in food preservative usage.
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2020, Vol. 46 
