№ 59-4 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Февраль, 2025
Научно-образовательные статьи

BACTERIOCINS PRODUCED BY LACTOBACILLUS BREVIS

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  • Rejepgulyyeva Jennet,
  • Allaberdiyeva Bagul,
  • Babayev Muhammet,
  • Annamyradova Mahrijemal
Rejepgulyyeva Jennet
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan
Allaberdiyeva Bagul
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan
Babayev Muhammet
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan
Annamyradova Mahrijemal
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan

Опубликован 25.03.2025

Ключевые слова

  • Lactobacillus brevis,
  • bacteriocins,
  • antimicrobial peptides,
  • probiotics,
  • food preservation,
  • bioactive compounds,
  • biotechnology
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Как цитировать

J. Rejepgulyyeva, B. Allaberdiyeva, M. Babayev, & M. Annamyradova. (2025). BACTERIOCINS PRODUCED BY LACTOBACILLUS BREVIS. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 59-4 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1192

Аннотация

Bacteriocins are antimicrobial peptides produced by various bacterial species, including Lactic Acid Bacteria (LAB), to inhibit the growth of pathogenic and spoilage microorganisms. Lactobacillus brevis, a prominent LAB species, is known to produce bacteriocins with broad-spectrum antimicrobial activity against Gram-positive and Gram-negative bacteria. This study explores the production, characterization, and antimicrobial properties of bacteriocins produced by Lactobacillus brevis. The isolation process, purification techniques, and mode of action of these bacteriocins are discussed. Additionally, their potential applications in food preservation, pharmaceuticals, and the medical field are highlighted. Advances in biotechnological production and genetic engineering are also reviewed to improve bacteriocin yields and spectrum of activity.

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Библиографические ссылки

  1. Cotter, P. D., Hill, C., & Ross, R. P. (2005). Bacteriocins: Developing innate immunity for food preservation and therapy. Nature Reviews Microbiology.
  2. Franz, C. M. A. P., et al. (2007). Bacteriocins from lactic acid bacteria: Purification, characterization, and application. International Journal of Food Microbiology.
  3. O'Sullivan, L., et al. (2020). Lactobacillus brevis-produced bacteriocins and their antimicrobial potential. Journal of Applied Microbiology.
  4. Yang, S. C., Lin, C. H., Sung, C. T., & Fang, J. Y. (2014). Antibacterial activities of bacteriocins: Application in foods and pharmaceuticals. Frontiers in Microbiology.