摘要
片球菌素PA-1是一种广谱的乳酸菌细菌素,它对食品工业中的腐败菌单核细胞增生李斯特氏菌有强烈的抑制作用,是Ⅱa类细菌素中研究最深入的一种抗菌肽,具有很好的作为食品生物防腐剂开发的应用前景。对近年来关于片球菌素PA-1的结构、作用方式及在食品中的应用作一综述,并对其未来的应用前景,在蛋白质工程、基因工程和化学合成方面进行性质改进做出了展望。
Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industrys. This antimicrobial peptide is the most extensively studied class Ⅱa bacteriocin, and it has been sufficiently well characterized to be used as a food biopreservative. This review focuses on the progress that have been made in the elucidations of its structure and mode of action, includes an overview of its applications in food systems. In the future, protein engineering, genetic engineering and chemical synthesis may lead to the development of new antimicrobial peptides with improved properties, based on some features of the pediocin PA-1 molecule.
出处
《食品科技》
CAS
北大核心
2011年第9期41-44,49,共5页
Food Science and Technology
