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Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.
Rabina Sharma, Basista and Prakash, M. Halami and Jyoti Prakash, Tamang (2022) Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Science and Biotechnology, 31. pp. 1-16. ISSN 1226-7708
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Abstract
Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Novel pathway Bacteriocin LAB Fermented foods Lactic acid bacteria |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Nov 2021 08:50 |
| Last Modified: | 23 Jun 2022 11:24 |
| URI: | http://ir.cftri.res.in/id/eprint/15079 |
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