Cited by 729Probiotics and Fermented FoodsBacterial Genetics and BiotechnologyAntimicrobial Peptides and Activities

Bacteriocins of lactic acid bacteria: Extending the family

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Alvarez-Sieiro, Patricia, Montalbán-López, Manuel, Mu, Dongdong, Kuipers, Oscar P.·2016·Applied Microbiology and Biotechnology

Abstract

Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are proteinaceous antimicrobial molecules with a diverse genetic origin, posttranslationally modified or not, that can help the producer organism to outcompete other bacterial species. In this review, we focus on the various types of bacteriocins that can be found in LAB and the organization and regulation of the gene clusters responsible for their production and biosynthesis, and consider the food applications of the prototype bacteriocins from LAB. Furthermore, we propose a revised classification of bacteriocins that can accommodate the increasing number of classes reported over the last years.

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  • The anti-infective effect of bacteriocins produced by LAB represents a promising alternative to the use of antibiotics, especially in special cases where other methods are not allowed (e.g., pregnancy).

    “Therefore, the anti-infective effect of bacteriocins produced by LAB represents a promising alternative to the use of antibiotics, especially in special cases where other methods are not allowed (e.g., pregnancy) [246].”

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Authors
Alvarez-Sieiro, P., Montalbán-López, M., Mu, D., & Kuipers, O. P.
Affiliations
  • Hefei University of Technology (CN)
  • University of Groningen (NL)
Corresponding author
Kuipers, Oscar P.
Venue
Applied Microbiology and Biotechnology
Published
2016-02-10
Volume
100
Issue
7
Pages
2939-2951
ISSN
  • 0175-7598 (ISSN-L)
  • 1432-0614
OpenAlex
W2252348097
Cited by
729
References
126
Citations by year
2026: 43 · 2025: 66 · 2024: 96 · 2023: 88 · 2022: 99 · 2021: 82 · 2020: 84 · 2019: 62 · 2018: 55 · 2017: 40 · 2016: 13
FWCI
6.43
Type
journal article
Language
en
Open access
Locations
  • Applied Microbiology and Biotechnology (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • University of Groningen research database (University of Groningen / Centre for Information Technology) (publishedVersion, cc-by)
  • University of Groningen research database (University of Groningen / Centre for Information Technology) (submittedVersion, cc-by)
Funders
  • China Scholarship Council (2010605032)
  • Seventh Framework Programme (Synpeptide)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
  • Life Sciences › Immunology and Microbiology › Microbiology › Antimicrobial Peptides and Activities
Keywords
bacteriocins, lactic acid bacteria, bacteriocin gene clusters, bacteriocin biosynthesis, bacteriocin classification, food biopreservation, antimicrobial peptides, post-translational modification, food industry applications
MeSH terms
Bacterial Proteins, Bacteriocins, Bifidobacterium, Fermentation, Food Microbiology, Multigene Family, Lactobacillaceae, Gene Expression, Lactic Acid

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