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Lactobacillus salivarius: bacteriocin and probiotic activity.
S Messaoudi1, M Manai, G Kergourlay
1LUNAM Université, Oniris, UMR 1014 Secalim, Nantes, France.
Food Microbiology
|September 10, 2013
Summary
Lactic acid bacteria (LAB) produce antimicrobial peptides called bacteriocins, effective against foodborne pathogens and spoilage bacteria. This review highlights Lactobacillus salivarius strains as key probiotic candidates for food biopreservation and potential therapeutic applications.
Area of Science:
- Microbiology
- Food Science
- Probiotics
Background:
- Lactic acid bacteria (LAB) produce antimicrobial peptides (bacteriocins) with activity against foodborne pathogens and spoilage bacteria.
- LAB are widely used as probiotics in food processing and preservation, with bacteriocins finding applications as antibiotics and disinfectants.
- Lactobacillus salivarius is a significant probiotic candidate, frequently isolated from gastrointestinal tracts and known for producing bacteriocins.
Purpose of the Study:
- To provide a comprehensive review of Lactobacillus salivarius strains.
- To identify strains with bacteriocin-producing capabilities and probiotic potential.
- To consolidate information on L. salivarius from diverse origins.
Main Methods:
- Literature review of scientific databases.
- Analysis of studies reporting isolation and characterization of L. salivarius.
- Categorization of strains based on bacteriocin production and probiotic traits.
Main Results:
- Identified numerous L. salivarius strains from human, porcine, and avian sources.
- Confirmed bacteriocin production in various L. salivarius strains, including subclasses IIa, IIb, and IId.
- Highlighted the probiotic characteristics and potential applications of these strains.
Conclusions:
- Lactobacillus salivarius strains represent a valuable resource for food biopreservation due to their bacteriocin production.
- These strains hold significant promise as probiotics for modulating microbiota and supporting host health.
- Further research into L. salivarius can lead to novel applications in food safety and therapeutics.
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