African Journal of Biotechnology
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African Journal of Biotechnology Vol. 5 (9), pp. 678-683, 2 May 2006 ISSN 1684–5315 © 2006 Academic Journals
Bacteriocins and lactic acid
bacteria - a minireview SAVADOGO Aly*,
OUATTARA Cheik A.T, BASSOLE Imael H. N, TRAORE S. Alfred *Corresponding authors
E-mail:
aly.savadogo@univ-ouaga.bf
Accepted 13 January, 2006 |
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| Abstract | |||||
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Fermentation of various foods by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practised by mankind. Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention, particulary in the use of various strains of lactic acid bacteria. One important attribute of LAB is their ability to produce antimicrobicrobial compounds called bacteriocin. In recent years, interest in the compounds has grown substantially due to their potential usefulness as natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and/or safety. This balance is achived by its inhibitory effect upon the harmful pathogenic microorganisms. This paper presents some background on the scientific research about lactic acid bacteria as probiotics and their bacteriocins for healthy nutrition of fermented food. Probiotics had been of interest in the promotion of good health in animals and man. Some of the positive effects of probiotics are: growth promotion of farm animals, protection of host from intestinal infections, alleviation of lactose intolerance, relief of constipation, anticarcinogenic effect, anticholesterolaemic effects, nutrient synthesis and bioavailability, prevention of genital and urinary tract infections and imunostimulatory effects.
Key words: Bacteriocins, lactic acid bacteria, fermented food, probiotics |
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