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Int. J. Mol. Sci. 2012, 13(12), 16668-16707; doi:10.3390/ijms131216668

Class IIa Bacteriocins: Diversity and New Developments

School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China
State Key Laboratory of Veterinary Biotechnology, Harbin Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Harbin 150001, China
Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada
Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China
Authors to whom correspondence should be addressed.
Received: 10 September 2012 / Revised: 10 October 2012 / Accepted: 12 November 2012 / Published: 6 December 2012
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
View Full-Text   |   Download PDF [676 KB, 19 June 2014; original version 19 June 2014]   |  


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.
Keywords: class IIa bacteriocin; lactic acid bacteria; diversity; genetic organization; discovery class IIa bacteriocin; lactic acid bacteria; diversity; genetic organization; discovery
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Cui, Y.; Zhang, C.; Wang, Y.; Shi, J.; Zhang, L.; Ding, Z.; Qu, X.; Cui, H. Class IIa Bacteriocins: Diversity and New Developments. Int. J. Mol. Sci. 2012, 13, 16668-16707.

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