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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; in revised form: 10 October 2012 / Accepted: 12 November 2012 / Published: 6 December 2012
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.
Keywords: class IIa bacteriocin; lactic acid bacteria; diversity; genetic organization; discovery
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Cite This Article
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.
Cui Y, Zhang C, Wang Y, Shi J, Zhang L, Ding Z, Qu X, Cui H. Class IIa Bacteriocins: Diversity and New Developments. International Journal of Molecular Sciences. 2012; 13(12):16668-16707.
Cui, Yanhua; Zhang, Chao; Wang, Yunfeng; Shi, John; Zhang, Lanwei; Ding, Zhongqing; Qu, Xiaojun; Cui, Hongyu. 2012. "Class IIa Bacteriocins: Diversity and New Developments." Int. J. Mol. Sci. 13, no. 12: 16668-16707.