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Review
. 2022 Jan;36(1):e24093.
doi: 10.1002/jcla.24093. Epub 2021 Dec 1.

Bacteriocins: Properties and potential use as antimicrobials

Atieh Darbandi  1   2 , Arezoo Asadi  1   2 , Marzieh Mahdizade Ari  1   2 , Elnaz Ohadi  1   2 , Malihe Talebi  1   2 , Masoume Halaj Zadeh  1   2 , Amir Darb Emamie  3 , Roya Ghanavati  4 , Maryam Kakanj  5
Affiliations
Review

Bacteriocins: Properties and potential use as antimicrobials

Atieh Darbandi et al. J Clin Lab Anal. 2022 Jan.

Abstract

A variety of bacteriocins originate from lactic acid bacteria, which have recently been modified by scientists. Many strains of lactic acid bacteria related to food groups could produce bacteriocins or antibacterial proteins highly effective against foodborne pathogens such as Staphylococcus aureus, Pseudomonas fluorescens, P. aeruginosa, Salmonella typhi, Shigella flexneri, Listeria monocytogenes, Escherichia coli O157:H7, and Clostridium botulinum. A wide range of bacteria belonging primarily to the genera Bifidobacterium and Lactobacillus have been characterized with different health-promoting attributes. Extensive studies and in-depth understanding of these antimicrobials mechanisms of action could enable scientists to determine their production in specific probiotic lactic acid bacteria, as they are potentially crucial for the final preservation of functional foods or for medicinal applications. In this review study, the structure, classification, mode of operation, safety, and antibacterial properties of bacteriocins as well as their effect on foodborne pathogens and antibiotic-resistant bacteria were extensively studied.

Keywords: bacteriocin; foodborne pathogens; lactic acid bacteria.

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Conflict of interest statement

The authors declare that there is no conflict of interest.

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