Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires

• Main Authors: Dortu C., Thonart P.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 2009-01-01
• Series: Biotechnologie, Agronomie, Société et Environnement
• Subjects: Bacteriocins; biological preservation; lactic acid bacteria; Listeria monocytogenes; starter
• Online Access: http://www.pressesagro.be/base/text/v13n1/143.pdf

Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in food products to inhibit pathogenic or food-spoilage bacteria has then been suggested. This review focuses on the classification, structure, function, mode of action, biosynthesis and current food applications of bacteriocins from lactic acid bacteria.