Bacteriocins of Lactic Acid Bacteria
Bacteriocins of Lactic Acid Bacteria
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DOI：
10.1007/978-1-4615-2668-1
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发表时间：
1994
期刊：
影响因子：
--
通讯作者：
L. Vuyst;E. Vandamme
中科院分区：
文献类型：
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作者：
L. Vuyst;E. Vandamme
作为抗菌化合物，细菌素一直生活在那些医学上重要的，有效的，通常是广谱的低分子量抗菌剂的阴影下，即使是外行人也熟知抗生素。尽管细菌素早在1928年就被发现了，比青霉素佐贺开始的早一年。细菌素是抗菌蛋白或寡肽，显示出比抗生素窄得多的活性谱;它们主要对分类学上与生产菌株密切相关的细菌菌株有活性，生产菌株通常对其自身的细菌素具有免疫力。它们在产生细菌菌株的分类、作用模式、抑制谱和蛋白质结构和组成方面形成异质组。最著名的是肠杆菌科产生的大肠杆菌素和微杆菌素。现在已经发现许多其他革兰氏阴性和革兰氏阳性细菌产生细菌素。在过去的十年中，新的兴趣集中在乳酸菌的细菌素上，这在工业和农业上非常重要。这些化合物中的一些甚至对食物腐败细菌和内生孢子形成者具有活性，并且还对某些临床上重要的（食源性）病原体具有活性。近年来，人们从微生物学、生物化学、分子生物学和食品技术等各个科学角度对乳酸菌细菌素进行了深入研究。智能筛选正在进行，以发现具有意想不到特性的新化合物，就像抗生素已经发生（并且仍在发生）一样。知识，特别是关于乳酸菌的细菌素的知识，正在迅速积累。
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.