[1] HU M Z, ZHAO H Z, ZHANG C, et al.Purification and characterization of plantaricin 163, a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional Chinese fermented vegetables[J].Journal of Agricultural and Food Chemistry, 2013, 61(47):11 676-11 682.
[2] WORAPRAYOTE W, MALILA Y, SORAPUKDEE S, et al.Bacteriocins from lactic acid bacteria and their applications in meat and meat products[J].Meat Science, 2016, 120:118-132.
[3] BAPTISTA R C, HORITA C N, SANT’ANA A S.Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood:A review[J].Food Research International, 2020, 127:108762.
[4] COTTER P D, ROSS R P, HILL C.Bacteriocins:A viable alternative to antibiotics?[J].Nature Reviews Microbiology, 2013, 11(2):95-105.
[5] LEE S Y, YIM D G, DA YOUNG LEE, et al.Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products[J].Trends in Food Science & Technology, 2020, 99:568-579.
[6] CINTAS L M, CASAUS M P, HERRANZ C, et al.Review:bacteriocins of lactic acid bacteria[J].Food Science and Technology International, 2001, 7(4):281-305.
[7] CINTAS L M, CASAUS P, FERNÁNDEZ M F, et al.Comparative antimicrobial activity of enterocin L50, pediocin PA-1, nisin A and lactocin S against spoilage and foodborne pathogenic bacteria[J].Food Microbiology, 1998, 15(3):289-298.
[8] RASHEED H A, TUOHETI T, ZHANG Y Z, et al.Purification and partial characterization of a novel bacteriocin produced by bacteriocinogenic Lactobacillus fermentum BZ532 isolated from Chinese fermented cereal beverage (Bozai)[J].LWT, 2020, 124:109113.
[9] AN Y, WANG Y, LIANG X Y, et al.Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage[J].Food Control, 2017, 81:211-217.
[10] HU Y X, LIU X L, SHAN C J, et al.Novel bacteriocin produced by Lactobacillus alimentarius FM-MM4 from a traditional Chinese fermented meat Nanx Wudl:Purification, identification and antimicrobial characteristics[J].Food Control, 2017, 77:290-297.
[11] GAO Y R, LI D P, LIU S, et al.Garviecin LG34, a novel bacteriocin produced by Lactococcus garvieae isolated from traditional Chinese fermented cucumber[J].Food Control, 2015, 50:896-900.
[12] 辛维岗, 江宇航, 陈诗雨, 等.滇池金线鲃肠道产细菌素细菌的筛选鉴定及细菌素LSP01的抑菌作用[J].微生物学通报, 2022, 49(1):242-255.
XIN W G, JIANG Y H, CHEN S Y, et al.Screening and identification of bacteriocin-producing bacteria in the intestines of Sinocyclocheilus grahami in Dianchi and the antibacterial effect of bacteriocin LSP01[J].Microbiology China, 2022, 49(1):242-255.
[13] SIDOOSKI T, BRANDELLI A, BERTOLI S L, et al.Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria:A review[J].Critical Reviews in Food Science and Nutrition, 2019, 59(17):2 839-2 849.
[14] 顾雅昕, 乔柱, 郭行, 等.发酵乳杆菌LBM97所产细菌素提取方法的优化及比较[J].食品与发酵工业, 2020, 46(19):111-116.
GU Y X, QIAO Z, GUO X, et al.Optimization and comparison of extraction methods of bacteriocin produced by Lactobacillus fermentum LBM97[J].Food and Fermentation Industries, 2020, 46(19):111-116.
[15] DAI J Y, FANG L M, ZHANG M M, et al.Isolation and identification of new source of bacteriocin-producing Lactobacillus plantarum C010 and growth kinetics of its batch fermentation[J].World Journal of Microbiology & Biotechnology, 2022, 38(4):67.
[16] 方利敏. 产细菌素乳酸菌的筛选鉴定及其细菌素合成的培养优化及诱导作用研究[D].南昌:江西农业大学, 2021.
FANG L M.Isolation and identification of bacteriocin-producing lactic acid bacteria and study on their culture optimization and induction of bacteriocin synthesis[D].Nanchang:Jiangxi Agricultural University, 2021.
[17] 黄林, 陈全胜, 张燕华, 等.冷却猪肉优势腐败菌分离鉴定及致腐能力测定[J].食品科学, 2013, 34(1):205-209.
HUANG L, CHEN Q S, ZHANG Y H, et al.Isolation, identification and spoilage capability of dominant spoilage bacteria in chilled pork[J].Food Science, 2013, 34(1):205-209.
[18] DÜNDAR H, ATAKAY M, ÇELIKBıÇAK Ö, et al.Comparison of two methods for purification of enterocin B, a bacteriocin produced by Enterococcus faecium W3[J].Preparative Biochemistry & Biotechnology, 2015, 45(8):796-809.
[19] ZHANG Y, YANG J M, LIU Y, et al.A novel bacteriocin PE-ZYB1 produced by Pediococcus pentosaceus zy-B isolated from intestine of Mimachlamys nobilis:Purification, identification and its anti-listerial action[J].LWT, 2020, 118:108760.
[20] 徐栋, 王晓琪, 王月姣, 等.植物乳杆菌LZ222细菌素的分离纯化及其特性[J].中国食品学报, 2018, 18(12):157-163.
XU D, WANG X Q, WANG Y J, et al.Characterization and purification of a bacteriocin produced by Lactobacillus plantarum LZ222[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(12):157-163.
[21] ZHOU H, YANG Y B, YANG X Q, et al.A new cyclic tetrapeptide from an endophytic Streptomyces sp.YIM67005[J].Natural Product Research, 2014, 28(5):318-323.
[22] BERTINETTI B, PEÑA N, CABRERA G.An antifungal tetrapeptide from the culture of Penicillium canescens[J].Chemistry & Biodiversity, 2009, 6(8):1 178-1 184.
[23] JIANG Z, BOYD K G, MEARNS-SPRAGG A, et al.Two diketopiperazines and one halogenated phenol from cultures of the marine bacterium, Pseudoalteromonas luteoviolacea[J].Natural Product Letters, 2000, 14(6):435-440.
[24] ERAM D, ARTHIKALA M K, MELAPPA G, et al.Alternaria species:Endophytic fungi as alternative sources of bioactive compounds[J].Italian Journal of Mycology, 2018, 47:40-54.
[25] KHALIL Z G, CRUZ-MORALES P, LICONA-CASSANI C, et al.Inter-Kingdom beach warfare:Microbial chemical communication activates natural chemical defences[J].The ISME Journal, 2019, 13(1):147-158.
[26] LEE J H, ZHANG C, KO J Y, et al.Evaluation on anticancer effect against HL-60 cells and toxicity in vitro and in vivo of the phenethyl acetate isolated from a marine bacterium Streptomyces griseus[J].Fisheries and Aquatic Sciences, 2015, 18(1):35-44.
[27] EL-GENDY A O, BREDE D A, ESSAM T M, et al.Purification and characterization of bacteriocins-like inhibitory substances from food isolated Enterococcus faecalis OS13 with activity against nosocomial enterococci[J].Scientific Reports, 2021, 11:3795.