Bacteriocins

Bacteriocins are ribosomally synthesized, proteinaceous substances of bacteria that inhibit the growth of closely related bacterial species by numerous mechanisms (Ołdak A et al. 2017). The synthesis of bacteriocins is encoded by extrachromosomal hereditary carriers (plasmids). These antimicrobial proteins may also meet consumer demands for the most natural ingredients possible in food preservation.

The spectrum of action of bacteriocins can be extremely narrow, so that only a few strains of the same species are inhibited. On the other hand, there are bacteriocins such as nisin that are effective against many Gram-positive bacteria. Besides nisin, which has been known for a long time, > hundred bacteriocins from all genera of lactic acid bacteria have been described in the meantime (see figure).

Furthermore, among the lactic acid bacteria there is a larger number of bacteriocins which, in addition to lactic acid bacteria, can also very effectively suppress pathogenic Gram-positive bacteria occurring in foodstuffs such as Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus or Clostridium botulinum. This antagonistic potential is attempted to be applied in the preservation of certain foods.

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3. Mokoena MP (2017) Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review. Molecules 22:1255.
4. Ołdak A et al. (2017) Bacteriocins from lactic acid bacteria as an alternative to antibiotics. Postepy Hig Med Dosw (Online) 71: 328-338.