Research Progress on Methods to Increase the Bacteriocin Synthesis in Lactic acid bacteria
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Abstract:
Bacteriocins are antibacterial protein or polypeptide produced by ribosomal synthesis in some bacteria that are active against the microorganisms with common or similar genetic relationship. Some bacteriocins can inhibit the pathogenic bacteria and spoilage bacteria during food processing and food fermentation. Lactic acid bacteria are generally considered to be safe, more attention has been paid to bacteriocins produced by lactic acid bacteria (LAB) due to their potential use as a new food bio-preservatives with high safety, good stability and broad antibacterial spectrum. However, commercialized bacteriocins are limited in number, e.g. Nisin and pediocin PA-1, low synthetic amount is one of the main reasons for the limited application of bacteriocin in food. Increasing methods of bacteriocin synthesis in lactic acid bacteria were summarized from six aspects including screening of high yield strains from different materials, optimization of fermentation medium and fermentation conditions, mutation breeding, protoplast fusion, genetic engineering method, and regulation of quorum sensing system. It will provide some reference for realizing the industrial production of bacteriocin.
