Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bac...Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bacteria(LAB)appear to contain an abundance of bacteriocin producers.Until now,thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB.Furthermore,twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized.Additionally,six bacteriocinogenic LAB strains have been applied to food products,as starter cultures or bacteriocin preparations,in order to increase product quality and safety.However,research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited.Hence,the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates(i.e.,definition,types diversity,and various isolation sources of bacteriocinogenic LAB).Additionally,the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.展开更多
基金This study was supported by Bualuang Chair Professor Fund,the National Center for Genetic Engineering and Biotechnology,National Science and Technology Development Agency,Thailand(Project Code P-2051071 and P-2250479)Thailand Science Research and Innovation Fundamental Fund(Project no.2461863).
文摘Fermentation is an ancient preservation process which has been widely used in many countries across the world,especially in Southeast Asia.Many types of traditional fermented food products that contain lactic acid bacteria(LAB)appear to contain an abundance of bacteriocin producers.Until now,thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB.Furthermore,twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized.Additionally,six bacteriocinogenic LAB strains have been applied to food products,as starter cultures or bacteriocin preparations,in order to increase product quality and safety.However,research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited.Hence,the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates(i.e.,definition,types diversity,and various isolation sources of bacteriocinogenic LAB).Additionally,the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.
