Class IIa bacteriocins from lactic acid bacteria: Antibacterial activity and food preservation

Saǐd Ennahar, Kenji Sonomoto, Ayaaki Ishizaki

Research output: Contribution to journalReview article

96 Citations (Scopus)

Abstract

In the last decade, a variety of ribosomally synthesized antimicrobial peptides, or bacteriocins, produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into various fundamental aspects of biology and biochemistry such as bacteriocin processing and secretion, mechanisms of cell immunity, and structure-function relationships. In parallel, there has been a growing awareness that bacteriocins may be developed into useful antimicrobial food additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their significant biological activities and potential applications. The present review provides an overview of the knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances. The activity and potential food applications of class IIa bacteriocins are a major focus of this review.

Original languageEnglish
Pages (from-to)705-716
Number of pages12
JournalJournal of Bioscience and Bioengineering
Volume87
Issue number6
DOIs
Publication statusPublished - Jan 1 1999

Fingerprint

Food preservation
Food Preservation
Bacteriocins
Lactic acid
Lactic Acid
Bacteria
Food additives
Biochemistry
Bioactivity
Peptides
Processing
Food Additives
Immunity
Food

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

Cite this

Class IIa bacteriocins from lactic acid bacteria : Antibacterial activity and food preservation. / Ennahar, Saǐd; Sonomoto, Kenji; Ishizaki, Ayaaki.

In: Journal of Bioscience and Bioengineering, Vol. 87, No. 6, 01.01.1999, p. 705-716.

Research output: Contribution to journalReview article

Ennahar, Saǐd ; Sonomoto, Kenji ; Ishizaki, Ayaaki. / Class IIa bacteriocins from lactic acid bacteria : Antibacterial activity and food preservation. In: Journal of Bioscience and Bioengineering. 1999 ; Vol. 87, No. 6. pp. 705-716.
@article{840471cd6dbd4ca9ba50310aa18ac5c3,
title = "Class IIa bacteriocins from lactic acid bacteria: Antibacterial activity and food preservation",
abstract = "In the last decade, a variety of ribosomally synthesized antimicrobial peptides, or bacteriocins, produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into various fundamental aspects of biology and biochemistry such as bacteriocin processing and secretion, mechanisms of cell immunity, and structure-function relationships. In parallel, there has been a growing awareness that bacteriocins may be developed into useful antimicrobial food additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their significant biological activities and potential applications. The present review provides an overview of the knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances. The activity and potential food applications of class IIa bacteriocins are a major focus of this review.",
author = "Saǐd Ennahar and Kenji Sonomoto and Ayaaki Ishizaki",
year = "1999",
month = "1",
day = "1",
doi = "10.1016/S1389-1723(99)80142-X",
language = "English",
volume = "87",
pages = "705--716",
journal = "Journal of Bioscience and Bioengineering",
issn = "1389-1723",
publisher = "The Society for Biotechnology, Japan",
number = "6",

}

TY - JOUR

T1 - Class IIa bacteriocins from lactic acid bacteria

T2 - Antibacterial activity and food preservation

AU - Ennahar, Saǐd

AU - Sonomoto, Kenji

AU - Ishizaki, Ayaaki

PY - 1999/1/1

Y1 - 1999/1/1

N2 - In the last decade, a variety of ribosomally synthesized antimicrobial peptides, or bacteriocins, produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into various fundamental aspects of biology and biochemistry such as bacteriocin processing and secretion, mechanisms of cell immunity, and structure-function relationships. In parallel, there has been a growing awareness that bacteriocins may be developed into useful antimicrobial food additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their significant biological activities and potential applications. The present review provides an overview of the knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances. The activity and potential food applications of class IIa bacteriocins are a major focus of this review.

AB - In the last decade, a variety of ribosomally synthesized antimicrobial peptides, or bacteriocins, produced by lactic acid bacteria have been identified and characterized. As a result of these studies, insight has been gained into various fundamental aspects of biology and biochemistry such as bacteriocin processing and secretion, mechanisms of cell immunity, and structure-function relationships. In parallel, there has been a growing awareness that bacteriocins may be developed into useful antimicrobial food additives. Class IIa bacteriocins can be considered as the major subgroup of bacteriocins from lactic acid bacteria, not only because of their large number, but also because of their significant biological activities and potential applications. The present review provides an overview of the knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances. The activity and potential food applications of class IIa bacteriocins are a major focus of this review.

UR - http://www.scopus.com/inward/record.url?scp=0032788906&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0032788906&partnerID=8YFLogxK

U2 - 10.1016/S1389-1723(99)80142-X

DO - 10.1016/S1389-1723(99)80142-X

M3 - Review article

C2 - 16232543

AN - SCOPUS:0032788906

VL - 87

SP - 705

EP - 716

JO - Journal of Bioscience and Bioengineering

JF - Journal of Bioscience and Bioengineering

SN - 1389-1723

IS - 6

ER -