Acetate Activates <i>Lactobacillus</i> Bacteriocin Synthesis by Controlling Quorum Sensing
Fanqiang Meng, Haizhen Zhao, Ting Nie, Fengxia Lü, Chong Zhang, Yingjian Lu, Zhaoxin Lu
Abstract
Bacteriocins produced by lactic acid bacteria (LAB) are particularly useful in food preservation and food safety. Bacteriocins might increase bacterial competitive advantage against the indigenous microbiota of the intestines; at the same time, bacteriocins could limit the growth of undesired microorganisms in yogurt and other dairy products.
Topics & Concepts
BacteriocinQuorum sensingLactobacillusBacteriaLactic acidFood scienceMicrobiologyMicroorganismBiologyLactobacillaceaeChemistryAntimicrobialFermentationBiofilmGeneticsProbiotics and Fermented FoodsGut microbiota and healthBiochemical Analysis and Sensing Techniques