title: Class IIa bacteriocins: diversity and new developments.
abstract: Class IIa bacteriocins are heat-stable, unmodified peptides with a conserved amino acids sequence YGNGV on their N-terminal domains, and have received much attention due to their generally recognized as safe (GRAS) status, their high biological activity, and their excellent heat stability. They are promising and attractive agents that could function as biopreservatives in the food industry. This review summarizes the new developments in the area of class IIa bacteriocins and aims to provide uptodate information that can be used in designing future research.
authors.affiliation: School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China. yfwang@hvri.ac.cn.
authors.forename: Yanhua
authors.initials: Y
authors.lastname: Cui
authors.forename: Chao
authors.initials: C
authors.lastname: Zhang
authors.forename: Yunfeng
authors.initials: Y
authors.lastname: Wang
authors.forename: John
authors.initials: J
authors.lastname: Shi
authors.forename: Lanwei
authors.initials: L
authors.lastname: Zhang
authors.forename: Zhongqing
authors.initials: Z
authors.lastname: Ding
authors.forename: Xiaojun
authors.initials: X
authors.lastname: Qu
authors.forename: Hongyu
authors.initials: H
authors.lastname: Cui
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000145:classification; D001430:Bacteriocins / Q000737:chemistry / Q000145:classification; D019649:Food Industry; D005520:Food Preservatives / Q000737:chemistry / Q000145:classification; D006801:Humans
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D005520:Food Preservatives