REVIEW - ANTIMICROBIAL ACTIVITY OF LACTIC -ACID BACTERIA - BACTERIOCIN PRODUCTION

Lactic acid bacteria can produce a variety of antimicrobial substances which are responsible for fermented food preservation. The ability of lactic acid bacteria to produce organic acids with a concomitant pH r eduction is the major inhibitory factor in fermented food products. Ot her lactic acid bacteria metabolic compounds such as hydrogen peroxide , diacetyl and reuterin can also contribute to the overall preservativ e potential of these products. Lactic acid bacteria can produce as wel l antimicrobial proteins called bacteriocins. This review describes th e similarities and differences existing within this group of substance s in relation to their spectrum of activity, biochemical properties, m ode of action and genetic aspects in their production. The actual find ings on bacteriocin production point out the possibilities of lactic a cid bacteria improvement, and their use as food grade preservatives.