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Bacteriocins of lactic acid bacteria

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Genetics and Biotechnology of Lactic Acid Bacteria

Abstract

The production of bacteriocins by lactic acid bacteria has been known for many years. The potential value of this property in the preservation of fermented food products has been recognized and has prompted many research groups to direct their studies to an investigation of these antagonistic proteinaceous compounds. In the past, analysis of bacteriocins has in general concentrated on biochemical properties, i.e. inhibition spectra, crude purification and size determination. More recently advances in the techniques available for genetic study of lactic acid bacteria have allowed the characterization of these antimicrobial agents at the molecular level. The genetic determinants for the production of and immunity to a number of bacteriocins have been cloned and sequenced. Progress made in studying the molecular biology of these molecules has led to a greater understanding of the mechanisms by which they exert their antimicrobial effect. The aim of this chapter is to review information currently available on bacteriocins produced by lactic acid bacteria. The focus is on more recent developments in their genetic and biochemical characterization.

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Authors
  1. H. M. Dodd
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  2. M. J. Gasson
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Editors and Affiliations

  1. AFRC Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK

    Michael J. Gasson

  2. Department of Biophysical Chemistry, Netherlands Institute for Dairy Research (NIZO), PO Box 20, NL-6710 BA, Ede, The Netherlands

    Willem M. De Vos

  3. Department of Microbiology, Wageningen Agricultural University, The Netherlands

    Willem M. De Vos

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Dodd, H.M., Gasson, M.J. (1994). Bacteriocins of lactic acid bacteria. In: Gasson, M.J., De Vos, W.M. (eds) Genetics and Biotechnology of Lactic Acid Bacteria. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1340-3_5

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  • DOI: https://doi.org/10.1007/978-94-011-1340-3_5

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