Antimicrobial Metabolites of Probiotic Bacteria: Its properties and Diversity
2017
Swati Srivastava | Ankita Srivastava | Niharika Chandra | Sunil Kumar*
The antimicrobial activity of lactic acid bacteria and probioticbacteria are the main aim of this review. In this review, we havecompiled the available data on the commonly used preservative andpresent the current knowledge regarding the antimicrobialcompounds, especially bacteriocins, the mechanisms of the actionand recent applications of antimicrobial compounds in food. Thisactivity has been attributed to the production of metabolites such asorganic acids (lactic and acetic acid), hydrogen peroxide, ethanol,diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin,reutericyclin and bacteriocins. The potential of using bacteriocins oflactic acid bacteria, primarily used as bio-preservatives, represents aperspective, alternative antimicrobial strategy for continuouslyincreasing problem with antibiotic resistance. Another strategy inresolving this problems is application of probiotics for differentgastrointestinal and urogenital infection therapies.
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