摘要
乳酸菌素是乳酸菌通过核糖体合成机制产生的一类具有生物活性的蛋白质、多肽或前体多肽。最近将乳酸菌素分为三大类,其中Ⅱa类类片球菌素是研究的热点,它的典型代表是Pediocin PA-1。Pediocin PA-1具有较强的抗单增李斯特菌特性和热稳定性,是一种具有广阔应用前景的食品添加剂。本文综述了Pediocin PA-1的结构、生物合成和作用机制,概述了国内外对Pediocin PA-1的研究进展和发展方向,以期对细菌素的深入研究和广泛应用起到抛砖引玉的作用。
Bacteriocins of lactic acid bacteria are ribosomally synthesized bioactive proteins, peptides or precursor peptides.LAB bacteriocins can be divided into three main classes.Classs Ⅱ a, one of the subgroups in which ClasssⅡ a bacteriocins may be divided, has become the focused research.Pediocin PA-1, the typical representative of Class Ⅱ a bacteriocins, is a potential food additive due to its antilister and heat stabilty.This paper reviewed the structure,biosynthesis and mechanism of action of Pediocin PA-1. The research progresses and prospect on Pediocin PA-1 were arso summarized in this article, looking forward to using a little to make a big for the lucubration and extensive application of bacteriocin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期440-443,446,共5页
Science and Technology of Food Industry
