| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 15919 | Current Opinion in Biotechnology | 2013 | 5 Pages |
Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.
Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (84 K)Download as PowerPoint slideHighlights► Factors that limit bacteriocin application in the food industry may be addressed in a number of ways. ► Conjugation is widely exploited to facilitate bacteriocin production by specific LAB. ► Genetic manipulation can generate LAB producing greater concentrations and bacteriocin numbers. ► Bioengineering can greatly increase LAB bacteriocin activity and inhibitory spectra.
