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    • Keywords


      Bacteriocin, antimicrobial, lactic acid bacteria, lantibiotics.

    • Abstract


      Lactic acid bacteria (LAB) naturally inhibit the growth of other closely related bacteria by producing antimicrobial peptides called ‘bacteriocins’. Bacteriocins are heat stable, food-safe, and potently inhibit numerous food spoilage as well as pathogenic bacteria. Most importantly, bacteriocins are rapidly degraded by gastric enzymes, and there are no reports on the development of antimicrobial resistance to them by the pathogenic bacteria. These features have attracted the attention of researchers to study bacteriocins for their fundamental properties and possible applications as next-generation antimicrobial agents.

    • Author Affiliations


      Joyleen Fernandes Rohit Kumbhar Ram Kulkarni1

      1. Symbiosis School of Biological Sciences Symbiosis International (Deemed University) Lavale Pune 412 115, India.
    • Dates


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