Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry
Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as na...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000280 |
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| author | Qingping Liang Wei Zhou Siyuan Peng Ziyu Liang Zhemin Liu Changliang Zhu Haijin Mou |
| author_facet | Qingping Liang Wei Zhou Siyuan Peng Ziyu Liang Zhemin Liu Changliang Zhu Haijin Mou |
| author_sort | Qingping Liang |
| collection | DOAJ |
| description | Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. With the increasing demands of consumers for more healthier food and investigations on natural food preservatives, the bioactivity of bacteriocins allows them to give the application values to the bacteriocin-producing LAB. Accordingly, the capacity of LAB to produce bacteriocin in the aspects of classifications, mode of action, biosynthesis mechanisms are introduced, which leads to further consideration of the current status and potential values of bacteriocin-producing LAB applied in the food industry. The comparation of guidelines of LAB and bacteriocins for food application are also proposed for better understanding their practical application promising. This review will be helpful for current and future researches on the application of bacteriocin-producing LAB in the food industry. |
| format | Article |
| id | doaj-art-a4af032696d44200b7f01cf36466bb42 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-a4af032696d44200b7f01cf36466bb422025-02-08T05:01:09ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100997Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industryQingping Liang0Wei Zhou1Siyuan Peng2Ziyu Liang3Zhemin Liu4Changliang Zhu5Haijin Mou6College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, 266404, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, 266404, ChinaSection of Neurobiology, Department of Biological Sciences, University of Southern California, Los Angeles, CA, 90089, USACollege of Food Science and Engineering, Ocean University of China, Qingdao, 266404, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, 266404, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao, 266404, China; Corresponding author.Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. With the increasing demands of consumers for more healthier food and investigations on natural food preservatives, the bioactivity of bacteriocins allows them to give the application values to the bacteriocin-producing LAB. Accordingly, the capacity of LAB to produce bacteriocin in the aspects of classifications, mode of action, biosynthesis mechanisms are introduced, which leads to further consideration of the current status and potential values of bacteriocin-producing LAB applied in the food industry. The comparation of guidelines of LAB and bacteriocins for food application are also proposed for better understanding their practical application promising. This review will be helpful for current and future researches on the application of bacteriocin-producing LAB in the food industry.http://www.sciencedirect.com/science/article/pii/S2665927125000280Lactic acid bacteriaBacteriocinsCurrent applicationFood safetyFood industry |
| spellingShingle | Qingping Liang Wei Zhou Siyuan Peng Ziyu Liang Zhemin Liu Changliang Zhu Haijin Mou Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry Current Research in Food Science Lactic acid bacteria Bacteriocins Current application Food safety Food industry |
| title | Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry |
| title_full | Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry |
| title_fullStr | Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry |
| title_full_unstemmed | Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry |
| title_short | Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry |
| title_sort | current status and potential of bacteriocin producing lactic acid bacteria applied in the food industry |
| topic | Lactic acid bacteria Bacteriocins Current application Food safety Food industry |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000280 |
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