Induced resistance phenomena to bacteriocins of lactic acid bacteria

被引：1

作者：

Limonet, M ^{[1
]}

Revol-Junelles, AM ^{[1
]}

Millière, JB ^{[1
]}

机构：

[1] ENSAIA, INPL, Lab Bioproc Agroalimentaires, Vandoeuvre Les Nancy, France

来源：

SCIENCES DES ALIMENTS | 2002年 / 22卷 / 1-2期

关键词：

lactic acid bacteria; bacteriocins; membrane; resistance;

D O I：

10.3166/sda.22.123-132

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bacteriocins of lactic acid bacteria, small anti-bacterial peptides, have been studied for the last ten years because of their potential food industrial applications. These peptides could be either added to alimentary products (nisin: E234) or produced in situ. The apparition of bacteriocins resistance phenotype in initially susceptible strains attracted searchers interest. Resistance phenomena are bound to action mechanisms of these biocide peptides which primary target is the cell membrane. The present review attempts to group knowledge relative to resistance phenomena, in terms of acquisition, stability and resistance mechanisms.

引用

页码：123 / 132

页数：10

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