Bacteriocin Produced by Lactic Acid Bacteria in Quorum Sensing System Under Co-culture Conditions

doi:10.11924/j.issn.1000-6850.casb2022-0366

Abstract

Abstract:

This paper aims to provide a theoretical basis for the study of the mechanism of co-culture to promote the production of bacteriocins by lactic acid bacteria. Lactobacillus bacteriocin is a natural food preservative, which can effectively inhibit the growth of food spoilage bacteria and food-borne pathogenic bacteria, so it has received extensive attention from the food industry. At present, studies have shown that co-culture can increase the production of bacteriocins of lactic acid bacteria, and quorum sensing also plays an important role in the process of co-culturing bacteriocins of lactic acid bacteria. In order to clarify the promotion effect of co-culture on the production of bacteriocins by lactic acid bacteria, this paper summarizes the classification of lactic acid bacteria bacteriocins, the biosynthetic mechanism, and the regulation mechanism of quorum sensing system on the production of bacteriocins by lactic acid bacteria co-culture, and analyzes the effects of the above three factors on the co-culture of lactic acid bacteria. The promotion mechanism of culture clarifies that quorum sensing plays an important role in regulating bacteriocin production under co-culture conditions.

Key words: co-culture, lactic acid bacteria, bacteriocin, mechanism of action, quorum sensing

YANG Zhichao, YAN Tingwei, QIU Wei, SUN Yangcun, LI Na, SONG Gang, GE Jingping. Bacteriocin Produced by Lactic Acid Bacteria in Quorum Sensing System Under Co-culture Conditions[J]. Chinese Agricultural Science Bulletin, 2023, 39(15): 139-146.

Figures/Tables 1

References 66

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