title: Current state of purification, isolation and analysis of bacteriocins produced by lactic acid bacteria.
abstract: The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible. There are a lot of studies focusing on the isolation of new bacteriocins from traditional fermented food, dairy products and other foods or sometimes even from unusual non-food matrices. Bacteriocins producing bacteria have been isolated from different sources with the different antibacterial activity against food-borne microorganisms. This review covers the classification of bacteriocins, diversity of sources of bacteriocin(s) producing LAB, antibacterial spectra of isolated bacteriocins and analytical methods for the bacteriocin purification and analysis within the last 15 years.
authors.affiliation: Department of Biology, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, 44404, Kaunas, Lithuania. vilma.kaskoniene@vdu.lt.
authors.forename: Vilma
authors.identifier: http://orcid.org/0000-0002-1939-9408
authors.initials: V
authors.lastname: Kaškonienė
authors.affiliation: Department of Biology, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, 44404, Kaunas, Lithuania.
authors.forename: Mantas
authors.initials: M
authors.lastname: Stankevičius
authors.affiliation: Department of Biology, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, 44404, Kaunas, Lithuania.
authors.forename: Kristina
authors.initials: K
authors.lastname: Bimbiraitė-Survilienė
authors.affiliation: Department of Biology, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, 44404, Kaunas, Lithuania.
authors.forename: Gintarė
authors.initials: G
authors.lastname: Naujokaitytė
authors.affiliation: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, 47181, Kaunas, Lithuania.
authors.forename: Loreta
authors.initials: L
authors.lastname: Šernienė
authors.affiliation: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, 47181, Kaunas, Lithuania.
authors.forename: Kristina
authors.initials: K
authors.lastname: Mulkytė
authors.affiliation: Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilžės str. 18, 47181, Kaunas, Lithuania.
authors.forename: Mindaugas
authors.initials: M
authors.lastname: Malakauskas
authors.affiliation: Department of Biology, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos str. 8, 44404, Kaunas, Lithuania.
authors.forename: Audrius
authors.initials: A
authors.lastname: Maruška
mesh_terms: D001419:Bacteria / Q000378:metabolism*; D001430:Bacteriocins / Q000032:analysis* / Q000302:isolation & purification* / Q000378:metabolism; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism*
chemical_list: D001430:Bacteriocins; D019344:Lactic Acid
keywords: Analytical methods; Antibacterial activity; Bacteriocins; Classification; Purification