摘要：Lactic acid bacteria and propionibacteria can produce a variety of antibacterial substances termed bacteriocins which are proteinaceous in nature. They may exert a bacteriocidal or bacteriostatic mode of action on bacteria that are usually closely related to the producer microorganism as well as food spoilage and food-borne pathogenic strains. They generally show high heat stability, maintain their activity between acidic and neutral range of pH, and are sensitive to proteolytic enzymes of pancreatic and sometimes of gastric origin. They are considered as potential food biopreservatives for the future. The following review covers some aspects of bacteriocins that have been identified and characterized from lactic acid bacteria and propionibacteria, and their applications in the dairy technology.
