Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria

Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins a class heat-resistant and do not undergo extensive posttranslational modification. In lactic acid (LAB), widely distributed, some them have been successfully applied as food preservatives antibiotic alternatives. can be further divided into four subcategories. same subcategory, variations were observed in terms amino identity, peptide length, pI, etc. The production bacteriocin is controlled dedicated gene cluster located plasmid chromosome. Besides pre-bacteriocin encoding gene, generally includes various combinations immunity, transportation, regulatory genes. Among bacteriocin-producing LAB, strains/species showed low yield. A multitude fermentation factors including medium composition, temperature, pH strong influence on which usually strain-specific. Consequently, scientists motivated to develop high-yielding strains through genetic engineering approach. Thus, this review aims present discuss distribution, sequence characteristics, well biosynthesis LAB. Moreover, integration modern biotechnology genetics with conventional technology improve will also discussed review.