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Int J Food Microbiol. 2003 Jan 25;80(2):101-16.

Heterologous production of bacteriocins by lactic acid bacteria.

Author information

1
Departamento de Nutrición y Bromatología III, Universidad Complutense de Madrid, 28040 Madrid, Spain. jmrodrig@vet.ucm.es

Abstract

Over the last two decades, bacteriocins produced by lactic acid bacteria (LAB) have been the subject of considerable research and industrial interest due to their potential as food biopreservatives. The development of heterologous expression systems for such antimicrobial compounds may offer a number of advantages over native systems, such as facilitating the control of bacteriocin gene expression or achieving higher production levels. In addition, the heterologous production by food-grade LAB offers an attractive method for overcoming some of the adverse situations that may affect the effectiveness of some bacteriocins in food systems. Construction of multibacteriocinogenic strains or acquisition of antimicrobial properties by industrial strains are further objectives that can be achieved through the use of heterologous gene expression systems. The development of new biotechnological tools and recent advances in LAB genetics account for the escalating number of studies dealing with heterologous production of bacteriocins by such hosts. This paper reviews the literature published on the subject and compares the different experimental strategies that have been used up to the present for this purpose.

PMID:
12381397
DOI:
10.1016/s0168-1605(02)00153-8
[Indexed for MEDLINE]

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