Methods for the Detection and Concentration of Bacteriocins Produced by Lactic Acid Bacteria
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Last Update: 2021-02-14
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Source: Internet
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Author: User
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Lactic acid bacteria (LAB), used for centuries by man to preserve food, produce a wide variety of antagonistic compounds, including lactic acid, hydrogen peroxide, and bacteriocins. Bacteriocins are antimicrobial peptides that are bactericidal toward bacteria taxonomically close to the producer (
1
). The bacteriocins produced by LAB have been extensively studied (
2
) and classified into three main groups (
3
): (I) lantibiotics, small peptides (<5 kDa), which are characterized by the presence of lanthionine and/or β-methyllanthionine residues in the polypeptide; (II) nonlantibiotic, low-molecularweight (<10 kDa), heat-stable peptides; and (III) nonlantibiotic, large (>30 kDa), peptides, (IIB) two peptide bacteriocins, (IIC) Sec-dependent bacteriocins, and (IID) class II bacteriocins that do not belong to the other subgroups.
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