Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009–2021: a Review
| Autor: | Lorena Trejo-González, Adriana-Inés Rodríguez-Hernández, Ana-Estefanía Gutiérrez-Carrillo, Ma. del Rocío López-Cuellar, Norberto Chavarría-Hernández |
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| Rok vydání: | 2021 |
| Předmět: |
Novel bacteriocins
biology Functional additives Lactococcus biology.organism_classification Biopreservation Microbiology Original research Article Lactobacillus Bacteriocins Bacteriocin Enterococcus Cheese Lactobacillales Fermentation Food Microbiology Antimicrobial peptides Molecular Medicine Artisanal cheese Pediococcus Food science Molecular Biology Purification |
| Zdroj: | Probiotics and Antimicrobial Proteins |
| ISSN: | 1867-1314 1867-1306 |
| Popis: | A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can exhibit potential for biotechnological applications. Seventy-one articles were published in the period of study, with contributions being American (45%), Asiatic (28%), and European (21%), being Brazil-USA-Mexico, Turkey-China, and France-Italy the countries that contributed the most for each said continent, respectively. Most of the isolated LAB belong to the genera Enterococcus (35%), Lactobacillus (30%), Lactococcus (14%), and Pediococcus (10%), coming from soft (64%), hard (27%), and semi-hard (9%) cheeses, predominantly. Also, scholars focused mainly on the food biopreservation (81%) and pharmaceutical field (18%) potential applications. |
| Databáze: | OpenAIRE |
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