Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives

Brazilian Archives of Biology and Technology

Evandro Leite De Souza²  Clemilson Antonio Da Silva¹  Cristina Paiva De Sousa² 

[1] ,Universidade Federal da Paraíba Centro de Ciências da Saúde Departamento de Nutrição,Brasil

关键词: Bacteriocins;    Antimicrobials;    Food Industry;    Biopreservation;   

DOI  :  10.1590/S1516-89132005000500008

来源: SciELO

【 摘 要 】

Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to proteolytic enzymes action. Bacteriocins could appear as potential agents to be applied in food conservation systems in order to provide microbiologically stable foods.

【 授权许可】

CC BY-NC   
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