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A Method to Assess Bacteriocin Effects on the Gut Microbiota of Mice
Published on: July 25, 2017
Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents
Xiaoyu Chen1, Huili Bai1,2, Weiliang Mo3
1Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning 530004, China.
Abstract:
Antibiotic-resistant bacteria are major contributors to food spoilage, animal diseases, and the emergence of multidrug-resistant (MDR) bacteria in healthcare, highlighting the urgent need for effective treatments. Bacteriocins produced by lactic acid bacteria (LAB) have gained attention for their non-toxic nature and strong antimicrobial properties. LAB-derived bacteriocins have been successfully applied in food preservation and are classified by the U.S. Food and Drug Administration (FDA) as 'food-grade' or 'generally recognized as safe' (GRAS). This review summarizes recent progress in the production, purification, and emerging applications of LAB bacteriocins. It emphasizes their versatility in food preservation, agriculture, and medicine, providing insights into their role in antimicrobial development and functional food innovation.
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