Bacteriocins and lactic acid bacteria - a minireview

Abstract

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.