Abstract
Bacteriocins produced by lactic acid bacteria have a bactericidal effect against Gram-positive bacteria including foodborne pathogens such as Listeria monocytogenes, Bacillus cereus, and also inhibit the outgrowth of bacterial spores. Most of these bacteriocins are degradable in human tract, and heat stable, so that bacteriocins produced by lactic acid bacteria have potential use as natural food preservatives. Actually, nisin produced by the food-grade bacterium Lactococcus lactis is recognized as GRAS (Generally Recognized As Safe) substance and widely used as a preservative in the food industry. In recent years there has been a considerable increase in studies of bacteriocins produced by lactic acid bacteria not only on their structure, biosynthesis and mechanisms of pore-formation, but also on their potential applications as food preservatives. This review describes the current knowledge about the properties, biosynthesis, functional aspects, producer self-protection and resistance of a broad range of bacteriocins from lactic acid bacteria as well as the applications.
