Description
Bacteriocins are antimicrobial peptides produced by lactic acid bacteria that inhibit foodborne pathogens during controlled fermentations.
Technical
These peptides are ribosomally synthesized and undergo post‑translational modifications such as dehydration and cyclization, conferring resistance to proteases and heat. Their mode of action involves pore formation in target cell membranes, leading to ion leakage and cell death. The activity is highly dependent on temperature, pH, and ionic strength, which influence peptide folding and stability.
Science
Primary Reaction
Ribosomal synthesis and post‑translational modification of antimicrobial peptides (bacteriocins) by lactic acid bacteria
Sensory Profile
Aroma ()
nuttycheesyfermentedmildearthyyeastybutterysourtangymusty