细菌素及其在食品中的应用。

Bacteriocins and their Food Applications.

作者信息

And H Chen, Hoover D G

机构信息

The authors are with Dept. of Animal & Food Sciences, Univ. of Delaware, Newark, DE 19716-2150.

出版信息

Compr Rev Food Sci Food Saf. 2003 Jul;2(3):82-100. doi: 10.1111/j.1541-4337.2003.tb00016.x.

DOI:10.1111/j.1541-4337.2003.tb00016.x

PMID:33451234

Abstract

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the growth of other bacteria, have been identified and characterized biochemically and genetically. This review article focuses on the ecology of bacteriocins, determination of bacteriocin activity, biosynthesis of bacteriocins, and mode of action. Bacteriocin production and modeling are discussed in the article. Nisin is discussed in some detail in this article since it is currently the only purified bacteriocin approved for food use in the U.S. and has been successfully used for several decades as a food preservative in more than 50 countries. For activity spectra and food applications, the review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.

摘要

在过去20年里，人们已鉴定出多种由细菌产生的、能杀死或抑制其他细菌生长的细菌素，并对其进行了生化和遗传学特征分析。这篇综述文章聚焦于细菌素的生态学、细菌素活性的测定、细菌素的生物合成以及作用模式。文章还讨论了细菌素的产生及建模。本文对乳酸链球菌素进行了较为详细的讨论，因为它是目前美国唯一批准用于食品的纯化细菌素，并且在50多个国家作为食品防腐剂已成功使用了几十年。对于活性谱和食品应用，鉴于I类和IIa类乳酸菌产生的细菌素已发展成为食品防腐剂，该综述文章主要聚焦于此。