Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Ribosomally Synthesiszed Antimicrobial Peptides (Bacteriocins) in Lactic Acid Bacteria: A Review

  • Nes, Ingolf F. (Laboratory for Microbial Gene Technology and Food Microbiology, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science) ;
  • Yoon, Sung-Sik (Department of Biological Resources and Technology, Yonsei University) ;
  • Diep, Dzung B. (Laboratory for Microbial Gene Technology and Food Microbiology, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science)
  • Published : 2007.10.31
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Abstract

Bacteriocins in Gram-positive bacteria have attracted much attention because many have a strong antimicrobial activity also against bacteria outside the genera of the producers. Lantibiotics and the pediocin-like bactericins have attracted most attention since they kill a broad spectrum of Gram-positive bacteria including important pathogens. But many other promising Gram-positive bacteriocins have been thoroughly characterized. Recent studies have shown that bacteriocins may playa role in the intestinal flora to protect us against the food-borne pathogens. Bacterial genome sequencing has demonstrated that there may be an arsenal of such compounds and we are only seeing the top of the iceberg. The present review gives a short outlook of the field of bacteriocins with focus on lactic acid bacteria and includes recent findings.

Keywords

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