PRODUCTION AND APPLICATIONS OF BACTERIOCINS FROM LACTIC ACID BACTERIA Authors: Suhagiya S and Shrivastav A*
ABSTRACT
Lactic acid bacteria show antimicrobial activity in the fermented food, due to production of
compound like bacteriocins, various metabolites, including lactic acid, hydrogen peroxide and
non-fermented foods, high diversity of many bacteriocins are produced by lactic acid bacteria.
Numerous bacteriocins are characterized chemically, biochemically and genetically. Lactic acid
bacteria are used from centuries for fermentation in food and they are inhibitory for many other
organisms. In laboratory fermentation, it has been studied that bacteriocin which is produced in
starter culture is to increase the competitiveness, to show anti-listerial and anti-clostridial effect
in cheddar cheese and fermented sausage. It plays important role in food safety and its quality.
Bacteriocins are ribosomally synthesized antimicrobial peptides/proteinaceous compounds
produced by bacterial strains including many Gram-positive species. Bacteriocin is actually a
proteinaceous toxin that is created as a tiny molecule by bacteria. Bacteriocin productions from
lactic acid bacteria have been studied in recent year and a numbers have been described.
Keywords: Bacteriocins, Lactic Acid Bacteria, Fermentation, Proboitics, Antimicrobial Activity Publication date: 01/01/2022 https://ijbpas.com/pdf/2022/January/MS_IJBPAS_2022_5825.pdfDownload PDFhttps://doi.org/10.31032/IJBPAS/2022/11.1.5825
