Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.

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.