Research progress on biosynthesis, antibacterial mechanism and application of lactic acid bacteria bacteriocin

  • PENG Shudong ,
  • LI Jian ,
  • LIU Shijian ,
  • ZHANG Yu ,
  • WANG Hongwei ,
  • ZHAO Xin ,
  • SUO Huayi
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  • 1(Chongqing Engineering Research Center for Special Food, College of Food Science, Southwest University, Chongqing 400715,China)
    2 (Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)
    3 (College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2018-09-10

  Online published: 2019-04-18

Abstract

Bacteriocin has characteristics of anti-food-borne pathogens and anti-food spoilage bacteria. It can be used as a natural, non-toxic antibacterial agent in foods. However, the bacteriostatic mechanisms of bacteriocin have not been fully resolved as they are diverse and complex. Besides, its bacteriostatic effects are affected by many factors, resulting in its limited applications in the food field. This article reviewed recent research progress on the methods to screen and identify bacteriocin, its antibacterial mechanisms and embedding technology, in order to promote the research and application of bacteriocin.

Cite this article

PENG Shudong , LI Jian , LIU Shijian , ZHANG Yu , WANG Hongwei , ZHAO Xin , SUO Huayi . Research progress on biosynthesis, antibacterial mechanism and application of lactic acid bacteria bacteriocin[J]. Food and Fermentation Industries, 2019 , 45(6) : 236 -242 . DOI: 10.13995/j.cnki.11-1802/ts.018742

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