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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Probiotics and Foodborne Microorganisms

Microbiol. Biotechnol. Lett. 2020; 48(3): 237-251

https://doi.org/10.4014/mbl.2001.01004

Received: January 6, 2020; Accepted: March 11, 2020

Potential Application of Bacteriocin Produced from Lactic Acid Bacteria

Kaoutar El Issaoui1*, Nadia Skali Senhaji1, Sanae Zinebi1, Rajae Zahli1, Imane Haoujar1, Nadia Amajoud1, 2, Jamal Abrini1 and El Ouardy Khay1

1Laboratory of Biology and Health, Department of Biology, Faculty of Sciences, BP: 2121. Abdelmalek Essaadi University, Tetouan 93002, Morocco 2Laboratory of Bacteriological Analysis of Water and Foodstuffs of the Urban Commune of Tetouan, Faculty of Sciences M'hannech 2, Tetouan 93002, Morocco

Correspondence to :
Kaoutar  El Issaoui,     issaoui.kaoutar@hotmail.fr

Lactic acid bacteria prevent the contamination of food products by inhibiting proliferation of pathogenic bacteria. This is done mainly by the production of lactic acid and antimicrobial peptides (AMPS) known as bacteriocins. The interest in these molecules resides in both their antimicrobial spectrum and safety for human health. The application of bacteriocins or producer strains has been considered to avoid the development of pathogenic bacteria, as most bacteriocins have significant inhibitory activity against food pathogens, such as Listeria monocytogenes. This article describes the classification, structure, mode of action, biosynthesis, and main applications of bacteriocins in different fields: agri-food, aquaculture, and medicine.

Keywords: Lactic acid bacteria, bacteriocins, food applications, probiotics

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