Natural Preservatives-Research Progress in Class II a Bacteriocins

Author

Liu, Shanna ; Zhou, Zhijiang

Author_Institution

Sch. of Chem. Eng. & Technol., Tianjin Univ., Tianjin, China

fYear

2010

fDate

18-20 June 2010

Firstpage

1

Lastpage

4

Abstract

Bacteriocins are ribosomally synthesized antimicrobial peptides produced by microorganisms. Class IIa bacteriocins (pediocin-like bacteriocins) are a major subgroup of bacteriocins from lactic acid bacteria. Class IIa bacteriocins have the potential of application in food industry since they exert strong biological activity against foodborne pathogen Listeria. The present review provides an overview of the knowledge of class IIa bacteriocins in the aspects of structure, mode of action, genetic characteristics as well as food applications.

Keywords

biochemistry; chemical technology; food preservation; microorganisms; preservatives; Class IIa bacteriocins; Listeria; food industry; foodborne pathogen; lactic acid bacteria; microorganisms; natural preservatives research; pediocin-like bacteriocins; ribosomally synthesized antimicrobial peptides; Amino acids; Food industry; Food preservation; Genetics; Immune system; Microorganisms; Pathogens; Peptides; Proteins; Sequences;

fLanguage

English

Publisher

ieee

Conference_Titel

Bioinformatics and Biomedical Engineering (iCBBE), 2010 4th International Conference on

Conference_Location

Chengdu

ISSN

2151-7614

Print_ISBN

978-1-4244-4712-1

Electronic_ISBN

2151-7614

Type

conf

DOI

10.1109/ICBBE.2010.5516456

Filename

5516456