a Department of Food Technology , PMAS Arid Agriculture University , Rawalpindi , Pakistan.
Crit Rev Food Sci Nutr. 2014;54(9):1241-51. doi: 10.1080/10408398.2011.621169.
L. acidophilus is a homofermentative, microaerophilic, short chain gram positive microorganism with rod morphology having its bacteriocins belonging to class II a. Several bacteriocins of L. acidophilus have been isolated and characterized. These are structurally similar, but their molecular weight varies as well as their spectrum of antimicrobial activity. They exhibit important technical properties, i.e., thermostability and retaining of activity at a wide pH range along with strong inhibitory actions against food spoilage and pathogenic bacteria make them an important class of biopreservatives. L. acidophilus can be added as an adjunct in many food fermentation processes contributing to unique taste, flavor, and texture. It also preserves the products by producing lactic acid and bacteriocins. A lot of new information regarding the bacteriocins of L. acidophilus has emerged during the last few years. In this review, an attempt has been made to summarize and discuss all the available information regarding the sources of bacteriocins production, their characteristics, and their antimicrobial action along with their application.
嗜酸乳杆菌是一种同型发酵、微需氧、短链革兰氏阳性微生物，具有棒状形态，其细菌素属于 IIa 类。已经分离和鉴定了几种嗜酸乳杆菌的细菌素。这些细菌素结构相似，但分子量不同，抗菌谱也不同。它们具有重要的技术特性，即热稳定性和在宽 pH 范围内保持活性，以及对食品腐败菌和病原菌的强烈抑制作用，使它们成为一类重要的生物防腐剂。嗜酸乳杆菌可以作为许多食品发酵过程的添加剂，有助于形成独特的口感、风味和质地。它还通过产生乳酸和细菌素来保存产品。在过去几年中，关于嗜酸乳杆菌细菌素的大量新信息已经出现。在这篇综述中，我们试图总结和讨论所有关于细菌素产生的来源、特性和抗菌作用及其应用的可用信息。
