Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009–2021: a Review

A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can...

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Detalles Bibliográficos
Autores principales: Trejo-González, Lorena, Gutiérrez-Carrillo, Ana-Estefanía, Rodríguez-Hernández, Adriana-Inés, del Rocío López-Cuellar, Ma., Chavarría-Hernández, Norberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329406/
https://www.ncbi.nlm.nih.gov/pubmed/34342858
http://dx.doi.org/10.1007/s12602-021-09825-0
Descripción
Sumario:A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can exhibit potential for biotechnological applications. Seventy-one articles were published in the period of study, with contributions being American (45%), Asiatic (28%), and European (21%), being Brazil-USA-Mexico, Turkey-China, and France-Italy the countries that contributed the most for each said continent, respectively. Most of the isolated LAB belong to the genera Enterococcus (35%), Lactobacillus (30%), Lactococcus (14%), and Pediococcus (10%), coming from soft (64%), hard (27%), and semi-hard (9%) cheeses, predominantly. Also, scholars focused mainly on the food biopreservation (81%) and pharmaceutical field (18%) potential applications.

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