Effect of Acetic Acid on Bacteriocin Production by Gram-Positive Bacteria.

Abstract:

:Acetic acid is indirectly involved in cell center metabolism, and acetic acid metabolism is the core of central metabolism, affecting and regulating the production of bacteriocin. Bacteriocin is a natural food preservative that has been used in the meat and dairy industries and winemaking. In this paper, the effects of acetic acid on bacteriocin produced by Gram-positive bacteria were reviewed. It was found that acetic acid in the undissociated state can diffuse freely through the hydrophobic layer of the membrane and dissociate, affecting the production, yield, and activity of bacteriocin. In particular, the effect of acetic acid on cell membranes is summarized. The link between acetic acid metabolism, quorum sensing, and bacteriocin production mechanisms is also highlighted.

journal_name

J Microbiol Biotechnol

authors

Ge J,Kang J,Ping W

doi

10.4014/jmb.1905.05060

subject

Has Abstract

pub_date

2019-09-28 00:00:00

pages

1341-1348

issue

9

eissn

1017-7825

issn

1738-8872

pii

10.4014/jmb.1905.05060

journal_volume

29

pub_type

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