Hernández P E, Rodríguez J M, Cintas L M, Moreira W L, Sobrino O J, Fernández M F, Sanz B
Departamento de Nutrición y Bromatología III, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.
Microbiologia. 1993 Feb;9 Spec No:37-48.
The lactic acid bacteria have the potential to inhibit the growth of pathogenic and spoilage bacteria and the possibility exists of using them to improve the hygienic quality and to extend the shelf-life of different foods. Among the many inhibitory substances produced by the lactic acid bacteria, the bacteriocins are of particular interest. It has been the objective of this work to review the bacteriocins produced by lactic acid bacteria from the genera Lactococcus, Lactobacillus and Pediococcus, as well as Leuconostoc and Carnobacterium to understand their relevant biochemical, immunological and genetic characteristics. The lactic acid bacteria may also express foreign genes codifying metabolites with antimicrobial activities against foodborne pathogens of interest, and this will also permit hypothesize about theoretical and experimental models of microbial antagonism mediated by the lactic acid bacteria.
乳酸菌有抑制致病和腐败细菌生长的潜力，利用它们来提高不同食品的卫生质量并延长保质期是有可能的。在乳酸菌产生的众多抑制物质中，细菌素尤其令人关注。这项工作的目的是综述乳酸乳球菌属、乳杆菌属、片球菌属以及明串珠菌属和肉杆菌属的乳酸菌产生的细菌素，以了解它们相关的生化、免疫和遗传特性。乳酸菌还可能表达编码对感兴趣的食源性病原体具有抗菌活性的代谢物的外源基因，这也将有助于推测由乳酸菌介导的微生物拮抗作用的理论和实验模型。
