Biosynthesis of Bacteriocins and Its Mechanism of Action

Abstract:

Bacteriocins are antibacterial proteins produced by bacteria that can kill or inhibit closely related bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Compared with antibiotics, bacteriocins are ribosomally synthesized. Their transcript must be modified before becoming active and are translocated to the outside of the cell by a transporter system. Bacteriocins inhibit target cells by acting on the membrane, while the cell synthesizing the bacteriocin has immunity to its product. Therefore, bacteriocins should be safely and effectively used to control the growth of target pathogens, make it have wide applications in many food systems.