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Bacteriocins produced by Leuconostoc species
1Department of Food Science and Nutrition, University of Alberta, Edmonton, Canada.
Journal of Dairy Science
|September 1, 1994
Summary
Leuconostoc bacteria produce bacteriocins, which are antimicrobial compounds. These bacteriocins show potential as natural food preservatives, particularly against Listeria species.
Area of Science:
- Microbiology
- Food Science
- Biochemistry
Background:
- Leuconostoc spp. are lactic acid bacteria found in food and used in dairy fermentations.
- Bacteriocins, antimicrobial peptides produced by bacteria, contribute to the inhibitory properties of lactic acid bacteria.
- Research on bacteriocins from Leuconostoc spp. intensified after 1984, identifying several key compounds like mesentericin Y105 and leucocin A.
Purpose of the Study:
- To review the bacteriocins produced by Leuconostoc species.
- To highlight their potential applications as food preservatives.
Main Methods:
- Literature review of studies on Leuconostoc bacteriocins.
- Analysis of known bacteriocin properties, including antibacterial spectra and amino acid sequences.
Main Results:
- Several bacteriocins from Leuconostoc spp. have been identified, including mesentericin Y105, leucocin A, carnosin 44A, and leuconocin S.
- All identified Leuconostoc bacteriocins exhibit activity against Listeria spp.
- Mesentericin Y105 specifically targets Listeria spp.
- Leucocin A and mesentericin Y105 share significant amino acid sequence similarity despite differing antibacterial spectra.
Conclusions:
- Bacteriocin production by Leuconostoc spp. is significant.
- These bacteriocins, particularly those active against Listeria, hold promise as natural food preservatives.
- The addition of bacteriocins or Leuconostoc strains to food could enhance food safety.