O' Shea, EF,Cotter, PD,Ross, RP,Hill, C

2013

April

Current Opinion In Biotechnology

Strategies to improve the bacteriocin protection provided by lactic acid bacteria

Validated

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LACTOCOCCUS-LACTIS NISIN PRODUCTION PEDIOCIN PA-1 HETEROLOGOUS PRODUCTION FUNCTIONAL EXPRESSION ENHANCED ACTIVITY PICHIA-PASTORIS PLASMID PMRC01 STRAINS STARTER

24

130

134

Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for food use.

10.1016/j.copbio.2012.12.003