Gálvez Antonio, Abriouel Hikmate, López Rosario Lucas, Ben Omar Nabil
Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Spain.
Int J Food Microbiol. 2007 Nov 30;120(1-2):51-70. doi: 10.1016/j.ijfoodmicro.2007.06.001. Epub 2007 Jun 12.
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.
细菌素是由不同种类细菌产生的具有抗菌活性的核糖体合成肽或蛋白质。许多乳酸菌（LAB）产生具有相当广泛抑制谱的细菌素。几种乳酸菌细菌素在食品保鲜方面具有潜在应用，在食品工业中使用细菌素有助于减少化学防腐剂的添加以及热处理的强度，从而生产出更天然保存且感官和营养特性更丰富的食品。这可以作为满足消费者对安全、新鲜口感、即食、最少加工食品日益增长需求的一种替代方法，也有助于开发“新型”食品（例如酸度较低或盐含量较低的食品）。除了已有的乳酸链球菌素和片球菌素PA - 1/AcH商业制剂外，其他细菌素（如乳酸乳球菌素3147、肠球菌素AS - 48或变链菌素）也具有广阔的应用前景。广谱细菌素具有更广泛的潜在用途，而窄谱细菌素可更专门地用于选择性抑制食品中的某些高风险细菌，如单核细胞增生李斯特菌，同时不影响无害的微生物群落。细菌素可以以浓缩制剂的形式作为食品防腐剂、保质期延长剂、添加剂或成分添加到食品中，或者可以由产细菌素的发酵剂、辅助培养物或保护性培养物原位产生。固定化细菌素也可用于开发生物活性食品包装。近年来，细菌素作为栅栏技术的一部分的应用受到了极大关注。几种细菌素与其他抗菌剂（包括化学防腐剂、天然酚类化合物以及其他抗菌蛋白）联合使用时表现出相加或协同作用。这以及不同细菌素的联合使用也可能是避免耐药菌株产生的一种有吸引力的方法。细菌素与物理处理（如高压处理或脉冲电场）的结合也为更有效地保存食品提供了良好机会，同时也为更难处理的形式（如细菌芽孢）提供了额外的屏障。细菌素的有效性通常受pH、温度、食品成分和结构以及食品微生物群落等环境因素的影响。食品必须被视为复杂的生态系统，其中微生物相互作用可能对微生物平衡以及有益或有害细菌的增殖产生重大影响。分子微生物生态学的最新进展有助于更好地理解细菌素在食品生态系统中的整体作用，而细菌基因组的研究可能揭示细菌素的新来源。
