LUNAM Université, Oniris, UMR 1014 Secalim, Nantes, France.
Food Microbiol. 2013 Dec;36(2):296-304. doi: 10.1016/j.fm.2013.05.010. Epub 2013 Jun 15.
Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food processing and preservation. LAB derived bacteriocins have been utilized as oral, topical antibiotics or disinfectants. Lactobacillus salivarius is a promising probiotic candidate commonly isolated from human, porcine, and avian gastrointestinal tracts (GIT), many of which are producers of unmodified bacteriocins of sub-classes IIa, IIb and IId. It is a well-characterized bacteriocin producer and probiotic organism. Bacteriocins may facilitate the introduction of a producer into an established niche, directly inhibit the invasion of competing strains or pathogens, or modulate the composition of the microbiota and influence the host immune system. This review gives an up-to-date overview of all L. salivarius strains, isolated from different origins, known as bacteriocin producing and/or potential probiotic.
乳酸菌（LAB）抗菌肽通常对食源性病原体和腐败细菌表现出抗菌活性。因此，它们作为食品生物保鲜工具引起了最大的关注。在一些国家，LAB 已广泛用作食品加工和保藏中的益生菌。从 LAB 衍生的细菌素已被用作口服、局部用抗生素或消毒剂。唾液乳杆菌是一种很有前途的益生菌候选菌株，通常从人类、猪和禽类胃肠道（GIT）中分离出来，其中许多是 IIa、IIb 和 IId 亚类未修饰细菌素的生产者。它是一种经过充分表征的细菌素产生菌和益生菌。细菌素可以促进生产者进入已建立的生态位，直接抑制竞争菌株或病原体的入侵，或调节微生物群落的组成并影响宿主免疫系统。本文综述了所有从不同来源分离出的、具有产细菌素和/或潜在益生菌特性的唾液乳杆菌菌株的最新研究进展。
