Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications
2009
Pediocins: The bacteriocins of Pediococci
publication
Evidence: moderate
Author Information
Author(s): Maria Papagianni, Sofia Anastasiadou
Primary Institution: Aristotle University of Thessaloniki
Conclusion
Pediocins are important biopreservatives with significant antimicrobial properties against food spoilage and pathogenic bacteria.
Supporting Evidence
- Pediocins are effective against Gram-positive food spoilage and pathogenic bacteria.
- They exhibit important technological properties such as thermostability and activity across a wide pH range.
- Advances in genetic engineering have improved the features of pediocins for future applications.
Takeaway
Pediocins are tiny proteins made by certain bacteria that help keep food safe by fighting off bad germs.
Methodology
This review summarizes the sources, characteristics, and applications of pediocins, focusing on their production and antimicrobial properties.
Digital Object Identifier (DOI)
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