Bakteriozine und bakteriozinaehnliche Substanzen von milchwirtschaftlich relevanten Mikroorganismen und ihre Anwendung in der Lebensmittel-technologie und in probiotischen Erzeugnissen

摘要

This review summarizes recent research on bacteriocins and shows trends in the use of bacteriocins in food technology. It focusses on bacteriocins of lactic acid bacteria and other bacterial species important to the dairy field. Research on bacteriocins has resulted in a few promising applications. But so far there has been no real breakthrough for their use in food technology. Two factors are responsible for this phenomenon: the inactivation of bacteriocins in food matrices containing active enzymes, and the rapid development of resistant target micro-organisms. Furthermore, in most cases the mechanisms of action and the spectrum of susceptible strains has only been investigated poorly. There is a lack of investigations on the possible undesired effects of bacteriocins on human organisms such as changes in the intestinal flora, development of allergies, or metabolic interferences. This indicates that bacteriocins could not have the same succes as antibiotics.