Applications of Lactic Acid Bacteria‐Produced Bacteriocins
Abstract
This chapter contains sections titled: Introduction Bacteriocins of LAB Applications Bacteriocin Resistance Conclusions References
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Most LAB have Generally Regarded as Safe (GRAS) status due to their wide use in fermented products and long history of safe human consumption.
“Due to their wide use in fermented products and a long history of safe human consumption, most LAB have Generally Regarded as Safe (GRAS) status, meaning that they are generally considered safe and have accordingly been approved by the U.S. Food and Drug Agency (FDA) [47,49,50,51].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [49]
Species of the genus Enterococcus and some species of Streptococcus can be pathogenic and are not eligible for GRAS status.
“Species of the genus Enterococcus and some species of Streptococcus can be pathogenic and are therefore not eligible for GRAS status [49].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [49]
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“Another strategy to improve lantibiotic-producing strains is to conjugate multiple large bacteriocin-encoding plasmids into a single strain (Collins et al., 2010), therebymaking it able to kill the undesired target more effectively than the wild type (O’Sullivan, Ryan, Ross, & Hill, 2003).”
BackgroundInfluentialLactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
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“Species of the genus Enterococcus and some species of Streptococcus can be pathogenic and are therefore not eligible for GRAS status [49].”
BackgroundOverview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria
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“It is well-reported that bacteriocins play a key role in reducing pathogenic and undesirable flora, as well as in the formation of beneficial bacterial populations (Collins et al., 2010).”
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Oliveira, R. P. D. S. (2020) · doi:10.11606/t.9.2020.tde-17022020-140940
- Authors
- Collins, B., Cotter, P. D., Hill, C., & Ross, P.
- Affiliations
- University College Cork (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- Collins, Barry
- Cotter, Paul D.
- Hill, Colin
- Venue
- Biotechnology of Lactic Acid Bacteria
- Publisher
- Wiley
- Published
- 2010-03-25
- Pages
- 89-109
- OpenAlex
- W1490052325
- Cited by
- 32
- References
- 0
- Citations by year
- 2023: 1 · 2022: 3 · 2021: 1 · 2020: 3 · 2019: 2 · 2018: 4 · 2017: 4 · 2016: 3 · 2015: 2 · 2014: 1 · 2013: 4 · 2012: 2
- Type
- other
- Language
- en
- Open access
- closed
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Physical Sciences › Environmental Science › Ecology › Bacteriophages and microbial interactions
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- lactic acid bacteria, bacteriocins, bacteriocin resistance, antimicrobial peptides
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