Enterocins: Classification, Synthesis, Antibacterial Mechanisms and Food Applications
Yajing Wu, Xinxin Pang, Yansha Wu, Xiayu Liu, Xinglin Zhang
Abstract
Enterococci, a type of lactic acid bacteria, are widely distributed in various environments and are part of the normal flora in the intestinal tract of humans and animals. Although enterococci have gradually evolved pathogenic strains causing nosocomial infections in recent years, the non-pathogenic strains have still been widely used as probiotics and feed additives. Enterococcus can produce enterocin, which are bacteriocins considered as ribosomal peptides that kill or inhibit the growth of other microorganisms. This paper reviews the classification, synthesis, antibacterial mechanisms and applications of enterocins, and discusses the prospects for future research.
Topics & Concepts
BacteriocinFlora (microbiology)Pathogenic bacteriaBiologyBacteriaMicrobiologyAntibacterial peptideEnterococcusLactic acidAntibacterial activityAntimicrobialAntibioticsGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides