细菌素是细菌分泌的多肽或前体多肽，分子量在1 kDa~100 kDa之间不均匀分布，可以杀死或抑制同一生态系统中竞争营养物质的敏感细菌，少数细菌素还表现出抗病毒和抗真菌等特性。由于人们对于安全和绿色防腐剂的巨大需求，细菌素的深入研究愈发成为焦点，以期发现可有效控制食源性病原体的新型抗菌物质。已有研究发现细菌素具有不同的作用模式，例如：成孔、抑制细胞壁/核酸/蛋白质合成等。本文综述了细菌素的种类与抑菌作用机制，并展望了细菌素在食品工业上的应用前景。

Bacteriocins are polypeptides or precursor polypeptides secreted by predator bacterial cells, usually produced by gram-positive bacteria, gram-negative bacteria, and archaea, with uneven distribution of molecular weight between 1 kDa to 100 kDa, which can be used to kill the same sensitive cells in the same ecosystem that compete for nutrients. Few bacteriocins also exhibit additional antiviral and antifungal properties. The current huge demand for safe and green preservatives has opened up a in-depth research on bacteriocins to develop a new class of antibacterial compounds against foodborne pathogens. Different modes of action of these bacteriocins have been reported, such as pore formation, inhibition of cell wall/nucleic acid/protein synthesis, etc. This article reviews the sources and classification of bacteriocins, the mechanism of antibacterial action, and the future prospect of their application in the food industry.

广东省基础与应用基础研究重大项目(2020B0301030005)；国家自然科学基金(31730070)；广东省微生物安全与健康重点实验室基金(2020B121201009)