Bacteriocins ofLactobacillus plantarum strains from fermented foods |
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Authors: | N A Olasupo |
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Institution: | (1) Department of Botany and Microbiology, Lagos State University, Ojo, P.M.B., 1087 Apapa, Lagos, Nigeria |
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Abstract: | Bacteriocin-producing strains may be used as protective cultures to improve the microbial safety of foods. The crude or purified
form of these antimicrobial agents may also be applied directly as food preservative. This review gives survey of the different
bacteriocins produced byLactobacillus plantarum isolated from fermented food products with particular emphasis on their genetic and biochemical properties. A number of bacteriocins
are produced byL. plantarum. These include plantaricin B, plantaricin BN, plantaricin A, plantaricin C, plantaricin S and T, plantaricin, F, plantaricin
C19 and SA6 and other unnamed bacteriocins. However, with the exception of plantaricin A, information on the genetic and biochemical
characteristics ofL. plantarum bacteriocins is still scant. |
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