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Lactobacillus salivarius: Bacteriocin and probiotic activity

Messaoudi, S., Manai, M., Kergourlay, G., Prévost, H., Connil, N., Chobert, J.-M., Dousset, X.
Food microbiology 2013 v.36 no.2 pp. 296-304
Lactobacillus salivarius, antibacterial properties, antibiotics, antimicrobial peptides, bacteriocins, birds, disinfectants, food biopreservation, food pathogens, food processing, gastrointestinal system, humans, immune system, lactic acid bacteria, probiotics, spoilage, swine
Lactic acid bacteria (LAB) antimicrobial peptides typically exhibit antibacterial activity against food-borne pathogens, as well as spoilage bacteria. Therefore, they have attracted the greatest attention as tools for food biopreservation. In some countries LAB are already extensively used as probiotics in food processing and preservation. LAB derived 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 IIa, IIb and IId. 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.