Bacteriocins of Lactic Acid Bacteria - Properties, Range of Inhibitory Activity and Methods of Detection

Irena Rogelj and Bojana Bogovič-Matijašič

University Ljubljana, Biotechnical Faculty, Zootechncal Dept., Institute for Dairying, 61230 Domžale, Groblje 3, Slovenia

Article history:
Received September 30, 1994
Accepted December 22, 1994

Summary:
Lactic acid bacteria (LAB) represent a group of safe organisms beneficial to health and important food preservers. It has been found that some members display antagonistic effects against pathogenic and spoilage bacteria. LAB can produce a variety of substances with antibacterial activity such as metabolic end products, antibioticlike substances and bactericidal proteins, termed bacteriocins. This revieiw summarises the current knowledge on the properties of bacteriocins, their structure, spectrum of activity and mode of action. The methods used to study bacteriocins arc discussed.