Antibacterial metabolites of lactic acid bacteria: Their diversity and properties

• Published in: Applied biochemistry and microbiology Vol. 48; no. 3; pp. 229 - 243
• Main Authors: Stoyanova, L. G, Ustyugova, E. A, Netrusov, A. I
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer-Verlag 01-05-2012; SP MAIK Nauka/Interperiodica; Springer Nature B.V
• Subjects: Antifungal agents; Bacteria; Biochemistry; Biomedical and Life Sciences; byproducts; Dairy products; Fermentation; food preservatives; Genetic diversity; industry; lactic acid bacteria; lactic fermentation; Lactococcus lactis; Lactococcus lactis subsp. lactis; Life Sciences; mechanism of action; Medical Microbiology; medicine; Metabolites; Microbiology; nisin; Preservatives; Lactis; Apply Biochemistry; Lactobacillus; Lactic Acid Bacterium; Lactic Acid Bacterium Strain
• ISSN: 0003-6838; 1608-3024
• DOI: 10.1134/S0003683812030143

The review is devoted to literature data on antimicrobial metabolites produced by lactic acid bacteria (LAB), which have long been used for the preparation of cultured dairy products. This paper summarizes data on low-molecular-weight antimicrobial substances, which are primary products or by-products of lactic fermentation. Individual sections are devoted to a variety of antifungal agents and bacteriocins produced by LAB; their potential use as food preservatives has been discussed. The characteristics and classification of bacteriocins are presented in a greater detail; their synthesis and mechanism of action are described using the example of nisin A, which belongs to class I lantibiotics synthesized by the bacterium Lactococcus lactis subsp. lactis. The mechanism of action of class II bacteriocins has been demonstrated with lacticin. Prospective directions for using LAB antimicrobial metabolites in industry and medicine are discussed in the Conclusion.