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Journal Articles Food Microbiology Year : 2013

Lactobacillus salivarius: Bacteriocin and probiotic activity


Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against foodborne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries Lare already extensively used as probiotics in food processing and preservation. Lderived bacteriocins have been utilized as oral, topical antibiotics or disinfectants. Lactobacillus salivarius is a promising probiotic candidate commonly isolated from human, porcine, and avian gastrointestinal tracts (GIT), many of which are producers of unmodified bacteriocins of sub-classes ha, lib and lid. It is a well-characterized bacteriocin producer and probiotic organism. Bacteriocins may facilitate the introduction of a producer into an established niche, directly inhibit the invasion of competing strains or pathogens, or modulate the composition of the microbiota and influence the host immune system. This review gives an up-to-date overview of all L salivarius strains, isolated from different origins, known as bacteriocin producing and/or potential probiotic. (C) 2013 Elsevier Ltd. All rights reserved.

Dates and versions

hal-01938207 , version 1 (28-11-2018)



S. Messaoudi, M. Manai, G. Kergourlay, H. Prévost, Nathalie Connil, et al.. Lactobacillus salivarius: Bacteriocin and probiotic activity. Food Microbiology, 2013, 36 (2), pp.296 - 304. ⟨10.1016/⟩. ⟨hal-01938207⟩
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