School of Engineering and Advanced Technology, Massey University, Palmerston North 11222, New Zealand.
Int J Food Microbiol. 2010 Jun 30;141(1-2):1-10. doi: 10.1016/j.ijfoodmicro.2010.03.005. Epub 2010 Mar 11.
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic cultures and nowadays extensively studied for the production of bacteriocins--the enterocins. Many of these enterocins have been found to be active against Listeria monocytogenes, and a few have also been reported to be active even against Gram negative bacteria, an unusual property for the bacteriocins produced by LAB. These properties have resulted in many studies describing the use of enterocins as preservatives in foods of animal and vegetable origin. This review covers the most recent information on the use of enterocins as food preservatives, either produced in-situ by the addition of enterocin producing strains or as external preservatives in the form of purified or semi-purified extracts, to prevent the growth of spoilage and pathogenic microorganisms.
肠球菌属是乳酸菌（LAB）的一个成员，存在于各种环境中，但更特别是在人和其他动物的肠道中。尽管这些细菌有时与致病性有关，但它们有许多益处。它们存在于传统的手工发酵产品中，被用作益生菌培养物，并且如今广泛研究用于生产细菌素——肠球菌素。许多肠球菌素已被发现对单核细胞增生李斯特菌具有活性，并且一些肠球菌素也被报道对革兰氏阴性菌具有活性，这对于 LAB 产生的细菌素有不寻常的性质。这些特性导致了许多研究描述了将肠球菌素用作动物和植物源食品的防腐剂的用途。本综述涵盖了关于将肠球菌素用作食品防腐剂的最新信息，无论是通过添加产生肠球菌素的菌株原位产生还是以纯化或半纯化提取物的形式作为外部防腐剂，以防止变质和病原微生物的生长。
