Characteristics of Heterologous Plantaricin from Lactobacillus plantarum and its Future in Food Preservation

抄録

Lactobacillus plantarum, a lactic acid bacterium, produces organic acids, fatty acids, ammonia, hydrogen peroxide, diacetyl, and bacteriocin to survive in an unfavorable environment. Plantaricin, a class II bacteriocin produced by L. plantarum, is reported to be heterologous, and its ability to inhibit or kill pathogenic bacteria is very broad, with potential application as a bio-preservative. Plantaricin production is regulated by genetically organized operons, which also encode structural genes, immunity proteins, and secretion genes in plasmids or chromosomes. The mechanism of action against pathogenic bacteria depends on the characteristics of plantaricin. The most common bactericidal mechanisms are disruption of the cell wall integrity and inhibition of protein or nucleic acid synthesis. This review focuses on characterization of the heterologous mechanisms of plantaricin to inhibit and kill pathogenic bacteria and the future role of plantaricin for food preservation. With this review, we hope to contribute to innovation in food preservation, by promoting a better understanding of this natural resource.