Strategies to improve the bacteriocin protection provided by lactic acid bacteria
Institution:
1. Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India;2. Centre for Bioinformatics, School of Life Sciences, Pondicherry University, Pondicherry 605014, India
Abstract:
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Highlights► Factors that limit bacteriocin application in the food industry may be addressed in a number of ways. ► Conjugation is widely exploited to facilitate bacteriocin production by specific LAB. ► Genetic manipulation can generate LAB producing greater concentrations and bacteriocin numbers. ► Bioengineering can greatly increase LAB bacteriocin activity and inhibitory spectra.
