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Bacteriocins of Lactic Acid Bacteria

Microbiology, Genetics and Applications

  • Luc De Vuyst
  • Erick J. Vandamme

Table of contents

  1. Front Matter
    Pages i-xi
  2. Luc De Vuyst, Erick J. Vandamme
    Pages 1-11
  3. Bruno Pot, Wolfgang Ludwig, Karel Kersters, Karl-Heinz Schleifer
    Pages 13-90
  4. Luc De Vuyst, Erick J. Vandamme
    Pages 91-142
  5. Peter J. G. Rauch, Oscar P. Kuipers, Roland J. Siezen, Willem M. De Vos
    Pages 223-249
  6. Marco J. van Belkum
    Pages 301-318
  7. S. F. Barefoot, C. G. Nettles, Y. R. Chen
    Pages 353-376
  8. Todd R. Klaenhammer, Cheol Ahn, Peter M. Muriana
    Pages 377-396
  9. Christophe Fremaux, Todd R. Klaenhammer
    Pages 397-418
  10. Ulrich Schillinger
    Pages 419-434
  11. Ingolf F. Nes, Christina I. Mørtvedt, Jon Nissen-Meyer, Morten Skaugen
    Pages 435-449
  12. Michael E. Stiles
    Pages 451-459
  13. Luc De Vuyst
    Pages 461-464
  14. Bibek Ray
    Pages 465-495
  15. Michael E. Stiles
    Pages 497-506
  16. Luc De Vuyst
    Pages 511-513
  17. Back Matter
    Pages 529-539

About this book

Introduction

As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecular­ mass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides, displaying a much narrower activity spectrum than antibiotics; they are mainly active against bacterial strains taxonomically closely related to the producer strain, which is usually immune to its own bacteriocin. They form a heterogenous group with regard to the taxonomy of the producing bacterial strains, mode of action, inhibitory spectrum and protein structure and composition. Best known are the colicins and microcins produced by Enterobacteriaceae. Many other Gram-negative as well as Gram-positive bacteria have now been found to produce bacteriocins. In the last decade renewed interest has focused on the bacteriocins from lactic acid bacteria, which are industrially and agriculturally very important. Some of these compounds are even active against food spoilage bacteria and endospore formers and also against certain clinically important (food-borne) pathogens. Recently, bacteriocins from lactic acid bacteria have been studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology and food technology. Intelligent screening is going on to find novel compounds with unexpected properties, just as has happened (and is still happening) with the antibiotics. Knowledge, especially about bacteriocins from lactic acid bacteria, is accumulating very rapidly.

Keywords

Antibacterial bacteria biology food food technology genetics microbiology molecular biology proteins technology

Editors and affiliations

  • Luc De Vuyst
    • 1
  • Erick J. Vandamme
    • 1
  1. 1.Laboratory of Industrial Microbiology and BiocatalysisUniversity of GentBelgium

Bibliographic information