Research and Application Progress of Bacteriocin

doi:10.13560/j.cnki.biotech.bull.1985.2020-0863

Abstract

Abstract:

As food safety issues are increasingly valued by the international community,the application of bacteriocins that target food spoilage/pathogenic bacteria has received great attention. As a safe natural preservative,bacteriocin can effectively resist food-borne pathogens through different modes of action,like pore formation and inhibition of cell-wall/nucleic acid/protein synthesis. However,emergence and spread of mutant strains resistant to bacteriocins is hampering food safety. More and more people have begun to know the phenomenon of food pathogens resistances to bacteriocins,and this is conducive for people to have the deep study of bacteriocin drug-resistance. This article reviews the classification,synthesis,antibacterial mechanism,and production methods of bacteriocins,introduces the mechanism of bacterial resistance to bacteriocin and the methods of reducing bacteriocin resistance to drug,and further clarifies the potential application of bacteriocin as a natural preservative in food preservation.

Key words: bacteriocins, classification, antibacterial mechanism, drug resistance, food preservation

TIAN Lu, WU Mi, GOU Jing-xuan, GONG Guo-li. Research and Application Progress of Bacteriocin[J]. Biotechnology Bulletin, 2021, 37(4): 224-233.

Figures/Tables 1

References 65

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Class		细菌素的特征Characteristics of bacteriocins	举例Examples	参考文献Reference
I	Ia	羊毛硫细菌素（<5 kD含有羊毛硫氨酸和β-甲基羊毛硫氨酸的肽） Lantibiotics(< 5 kD peptides containing lanthionine and β - methyllanthionine)	Nisin	[5]
	Ib	含有labyrinthin和labionin的碳环羊毛硫细菌素 Carbacyclic lantibiotics containing labyrinthin and labionin	Labyrinthopeptin A1	[15]
	Ic	Sactibiotics（发夹结构和硫键） Sactibiotics（hairpin structure and disulfide bond）	Thuricin CD	[16]
II	IIa	主要由Pediococcus、Lactobacillus、Leuconostoc和Enterococcus菌株产生,热稳定性小分子多肽,具有抗单核细胞增生李斯特菌活性 Small heat-stable peptides with anti Listeria monocytogenes activity, mainly produced by strains of Pediococcus, Lactobacillus, Leuconostoc and Enterococcus	Acidocin A, bavaricin A and pediocin PA-1	[17-18]
	IIb	两肽细菌素,其活性取决于两种肽的互补作用 The activity of dipeptide bacteriocin depends on the complementary action of the two peptides	Lactococcin G, lactacin F and plantaricin J/K	[19-20]
	IIc	N和C末端共价连接的环状细菌素 N-terminal and C-terminal covalently linked circular bacteriocins	Acidocin B, gassericin A and uberolysin	[21-22]
	IId	未修饰的,线性的,非类片菌素 Unmodified, linear, non pediocin-like bacteriocins	Lacticin Z, carnobacteriocin A and enterocin Q	[12,23]
III		大而（> 30 kD）热不稳定细菌素,主要由乳杆菌产生 Large molecules（> 30 kD）sensitive to heat, mainly produced by Lactobacillus	Lactacin B, helveticin J and enterolysin A	[13]

Class		细菌素的特征Characteristics of bacteriocins	举例Examples	参考文献Reference
I	Ia	羊毛硫细菌素（<5 kD含有羊毛硫氨酸和β-甲基羊毛硫氨酸的肽） Lantibiotics(< 5 kD peptides containing lanthionine and β - methyllanthionine)	Nisin	[5]
	Ib	含有labyrinthin和labionin的碳环羊毛硫细菌素 Carbacyclic lantibiotics containing labyrinthin and labionin	Labyrinthopeptin A1	[15]
	Ic	Sactibiotics（发夹结构和硫键） Sactibiotics（hairpin structure and disulfide bond）	Thuricin CD	[16]
II	IIa	主要由Pediococcus、Lactobacillus、Leuconostoc和Enterococcus菌株产生,热稳定性小分子多肽,具有抗单核细胞增生李斯特菌活性 Small heat-stable peptides with anti Listeria monocytogenes activity, mainly produced by strains of Pediococcus, Lactobacillus, Leuconostoc and Enterococcus	Acidocin A, bavaricin A and pediocin PA-1	[17-18]
	IIb	两肽细菌素,其活性取决于两种肽的互补作用 The activity of dipeptide bacteriocin depends on the complementary action of the two peptides	Lactococcin G, lactacin F and plantaricin J/K	[19-20]
	IIc	N和C末端共价连接的环状细菌素 N-terminal and C-terminal covalently linked circular bacteriocins	Acidocin B, gassericin A and uberolysin	[21-22]
	IId	未修饰的,线性的,非类片菌素 Unmodified, linear, non pediocin-like bacteriocins	Lacticin Z, carnobacteriocin A and enterocin Q	[12,23]
III		大而（> 30 kD）热不稳定细菌素,主要由乳杆菌产生 Large molecules（> 30 kD）sensitive to heat, mainly produced by Lactobacillus	Lactacin B, helveticin J and enterolysin A	[13]