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Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria

2002; Taylor & Francis; Volume: 42; Issue: 2 Linguagem: Inglês

10.1080/10408690290825475

1549-7852

Juan M. Rodrı́guez, M. Martínez, Jan Kok,

Protein Hydrolysis and Bioactive Peptides

Abstract Referee: Dr. Helen Dodd, Food Safety Science Division, Institute of Food Research, Norwich Research Park, Colney NR4 7UA, Norwich, United Kingdom Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industries. This antimicrobial peptide is the most extensively studied class IIa (or pediocin family) bacteriocin, and it has been sufficiently well characterized to be used as a food biopreservative. This review focuses on the progress that have been made in the elucidation of its structure, mode of action, and biosynthesis, and includes an overview of its applications in food systems. The aspects that need further research are also addressed. In the future, protein engineering, genetic engineering and/or chemical synthesis may lead to the development of new antimicrobial peptides with improved properties, based on some features of the pediocin PA-1 molecule. Keywords: pediocin PA-1bacteriocinslactic acid bacteriafood preservativesantimicrobialsfood safety Listeria monocytogenes.