E3S Web Conf.
Volume 271, 20212021 2nd International Academic Conference on Energy Conservation, Environmental Protection and Energy Science (ICEPE 2021)
|Number of page(s)||4|
|Section||Research on Energy Chemistry and Chemical Simulation Performance|
|Published online||15 June 2021|
Lactic acid bacteria antibacterial peptides: classification and current application
High school, Guangdong Experimental High School, Guangzhou, China
* Corresponding author: KaitingJiang@126.com
Recently, the antibacterial peptides (bacteriocin) have spurred interest of scholars, and many studies on Lactic acid bacteria (LAB) and bacteriocin have been carried out. With the improvement of living standard and health awareness, people tend to pay more attention to food safety. Chemical preservatives are rejected because of their residual properties and toxicity. Applying antibacterial peptides, which serve as natural preservation, to food industry is an inevitable trend. In this paper, the classification of LAB antimicrobial peptides and their application in food system are reviewed. The classification of bacteriocin, the current major food packaging technology, the application of LAB bacteriocin in different industries have been discussed.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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