Antibacterial metabolites of lactic acid bacteria: Their diversity and properties |
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Authors: | L G Stoyanova E A Ustyugova A I Netrusov |
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Institution: | 1. Biology Department, Moscow State University, Moscow, Russia
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Abstract: | The review is devoted to literature data on antimicrobial metabolites produced by lactic acid bacteria (LAB), which have long
been used for the preparation of cultured dairy products. This paper summarizes data on low-molecular-weight antimicrobial
substances, which are primary products or by-products of lactic fermentation. Individual sections are devoted to a variety
of antifungal agents and bacteriocins produced by LAB; their potential use as food preservatives has been discussed. The characteristics
and classification of bacteriocins are presented in a greater detail; their synthesis and mechanism of action are described
using the example of nisin A, which belongs to class I lantibiotics synthesized by the bacterium Lactococcus lactis subsp. lactis. The mechanism of action of class II bacteriocins has been demonstrated with lacticin. Prospective directions for using LAB
antimicrobial metabolites in industry and medicine are discussed in the Conclusion. |
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