Bacteriocins of lactic acid bacteria: extending the familyAlvarez-Sieiro, P., Montalbán-López, M., Mu, D. & Kuipers, O. P., 10-Feb-2016, In : Applied Microbiology and Biotechnology. 100, 7, p. 2939-2951 13 p.
Research output: Contribution to journal › Article › Academic › peer-review
Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are proteinaceous antimicrobial molecules with a diverse genetic origin, posttranslationally modified or not, that can help the producer organism to outcompete other bacterial species. In this review, we focus on the various types of bacteriocins that can be found in LAB and the organization and regulation of the gene clusters responsible for their production and biosynthesis, and consider the food applications of the prototype bacteriocins from LAB. Furthermore, we propose a revised classification of bacteriocins that can accommodate the increasing number of classes reported over the last years.
|Number of pages||13|
|Journal||Applied Microbiology and Biotechnology|
|Publication status||Published - 10-Feb-2016|
- Bacteriocin, Lactic acid bacteria, Antimicrobial peptides, Lantibiotics, Lasso peptides, Sactipeptides, Circular bacteriocin, Linear azole-containing peptides, Glycocins, CLASS-II BACTERIOCINS, GRAM-POSITIVE BACTERIA, BIOSYNTHETIC GENE-CLUSTER, EQUI SUBSP ZOOEPIDEMICUS, LACTOCOCCUS-LACTIS, CIRCULAR BACTERIOCIN, 2-PEPTIDE BACTERIOCIN, ENTEROCOCCUS-FAECIUM, NATURAL-PRODUCTS, LIPID-II