REVIEW - ANTIMICROBIAL ACTIVITY OF LACTIC-ACID BACTERIA - BACTERIOCIN PRODUCTION

Lactic acid bacteria can produce a variety of antimicrobial substances which are responsible for fermented food preservation. The ability of lactic acid bacteria to produce organic acids with a concomitant pH reduction is the major inhibitory factor in fermented food products. Other lactic acid bacteria metabolic compounds such as hydrogen peroxide, diacetyl and reuterin can also contribute to the overall preservative potential of these products. Lactic acid bacteria can produce as well antimicrobial proteins called bacteriocins. This review describes the similarities and differences existing within this group of substances in relation to their spectrum of activity, biochemical properties, mode of action and genetic aspects in their production. The actual findings on bacteriocin production point out the possibilities of lactic acid bacteria improvement, and their use as food grade preservatives.