摘要
片球菌素是除nisin外,在食品防腐领域距应用最近的一种细菌素,其具备安全、稳定、无残留的特点,特别在抑制李斯特菌方面潜力巨大。该文通过对已知片球菌素的来源、序列及结构特征、抑菌机理、构效关系的归纳,总结出其发挥抑菌作用的关键结构域和关键性氨基酸残基,为片球菌素的改造和工程化提供了理论基础。同时,就片球菌素在食品防腐领域的应用前景和存在的问题进行了深入探讨。
Pediocins are a group of bacteriocins produced by strains from genus Pediococcus. They have better potential to be used as food preservatives than nisin. Pediocins have some characteristics such as the safety, stability, residue-free natures. Specifically, they are well recognized for the control of Listeria monocytogenes. This paper summarized the source, sequence and structural characteristics of pediocins. Their bacteriostatic mechanism, structure-activity relationship and the core domains and key amino acid residues for bacteriostatic effects were addressed. This review provides a theoretical basis for engineering of pediocins and discusses the application prospects and the issues of pediocins in food preservative usage.
作者
王祺
张军
乔晓妮
何增国
WANG Qi;ZHANG Jun;QIAO Xiaoni;HE Zengguo(School of Medicine and Pharmacy,Ocean University of China,Qingdao 266003,China;Qingdao Bioantai Biotechnology Co.,Ltd.,Qingdao 266100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第9期278-284,共7页
Food and Fermentation Industries
基金
青岛市海洋生物医药科技创新中心建设专项(2017-CXZX01-5-3)。
关键词
片球菌素
生物合成
抑菌机理
构效关系
pediocin
biosynthesis
bacteriostatic mechanism
structure-activity relationship
