Abstract
Recently, the antibacterial peptides (bacteriocin) have spurred interest of scholars, and many studies on Lactic acid bacteria (LAB) and bacteriocin have been carried out. With the improvement of living standard and health awareness, people tend to pay more attention to food safety. Chemical preservatives are rejected because of their residual properties and toxicity. Applying antibacterial peptides, which serve as natural preservation, to food industry is an inevitable trend[1]. In this paper, the classification of LAB antimicrobial peptides and their application in food system are reviewed. The classification of bacteriocin, the current major food packaging technology, the application of LAB bacteriocin in different industries have been discussed.
Highlights
Lactic acid bacteria (LAB) are a group of Gram-positive bacteria, nonrespiring, non-spore-forming cocci or rods, which produce lactic acid as the major end-product of the fermentation of carbohydrates[2]
Bacteriocin refers to a kind of polypeptide or protein complex with antibacterial activity produced by ribosome during the common metabolic process[3]
LAB antibacterial peptides have spurred the interest of many researchers because of their potential of wide and effective application in food industry
Summary
LAB are a group of Gram-positive bacteria, nonrespiring, non-spore-forming cocci or rods, which produce lactic acid as the major end-product of the fermentation of carbohydrates[2]. During the metabolic process of LAB, it will generate many antibacterial substances, and most of them are acidic substance, antibacterial peptide, perhydrol etc. LAB antibacterial peptide can inhibit the growth of pathogen in food effectively and safely[4]. LAB antibacterial peptides have spurred the interest of many researchers because of their potential of wide and effective application in food industry. There have been several successful examples of bacteriocin produced by LAB in the food industry. The most successful of them is Nisin It still has problems, such as narrow bacteriostatic spectrum and no antibacterial effect to many Gramnegative bacteria, which hinders its further use in the food industry. It is necessary to have further research on the LAB bacteriocin to solve these issues or look for alternatives to Nisin [6]
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