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
N1 - Funding Information:
Financial support for research in the authors’ laboratory and the preparation of this manuscript, as well as a fellowship for S. E. were kindly provided by the Japan Society for the Promotion of Science.
PY - 1999
Y1 - 1999
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.
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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 -