Bacterlocins: Biological tools for bio-preservation and shelf-life extension
Bacterlocins: Biological tools for bio-preservation and shelf-life extension
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DOI：
10.1016/j.idairyj.2005.10.026
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发表时间：
2006-09-01
影响因子：
3.1
通讯作者：
Ross, Paul
中科院分区：
文献类型：
--
作者：
Deegan, Lucy H.;Cotter, Paul D.;Ross, Paul
乳酸链球菌素（或N组抑制物质）于1953年首次在英国上市，此后已被批准在48个国家使用。乳链菌肽从最初的生物学观察到监管批准再到商业应用的成功开发是近年来刺激细菌素研究显著复苏的一个模式，但类似的成功尚未在相同规模上重复。尽管这一事实令人清醒，我们仍然相信，细菌素可以在食品中用于各种富有想象力和商业意义的生物防腐和延长保质期的应用。然而，为了充分发挥这种潜力，有必要了解细菌素的生物学;特别是阐明结构-功能关系，生产，免疫，调节和作用模式。在本文中，我们将讨论一些进展，主要是与其他乳球菌细菌素，在提高食品安全，食品质量和防止食品腐败。(c)2006爱思唯尔有限公司保留所有权利。
The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed in England in 1953 and since then has been approved for use in over 48 countries. The successful development of nisin from an initial biological observation through regulatory approval to commercial application is a model that has stimulated significant resurgence in bacteriocin research in recent years, but similar success is yet to be repeated on the same scale. In spite of this sobering fact, we remain convinced that bacteriocins can be exploited in foods in a variety of imaginative and commercially significant applications in bio-preservation and shelf-life extension. However, in order to fully realise this potential, it is necessary to understand the biology of bacteriocins; in particular, to elucidate structure-function relationships, production, immunity, regulation and mode of action. In this paper, we will discuss some of the advances, made mainly with other lactococcal bacteriocins, in improving food safety, food quality and preventing food spoilage. (c) 2006 Elsevier Ltd. All rights reserved.