There has been an increasing debate about the use of synthetic chemical compounds and the consequences of their use in food preservation. In this context, the utilization of some natural compounds produced by bacteria, showing an inhibitory effect against microorganisms associated with food contamination, have gained attention as preservation technology. In order to improve the production and yield costs of bacteriocins, detailed studies are necessary to determine the conditions that allow an optimized production and extraction of bacteriocins from lactic acid bacteria (LAB). In this context, this article aims to discuss the information regarding the main factors that influence bacteriocin production by LAB. The biosynthesis of bacteriocins can be influenced by various culture conditions, such as the composition of the medium, pH, temperature and growth kinetics of the microorganisms. One of the limiting factors for the use of bacteriocins on a large scale in food preservation is the economic factor. In order for the production costs of bacteriocins to be reduced, making them attractive, it is necessary to know the optimum parameters of production, thus maximizing productivity and making costs more attractive.

中文翻译：

---

乳酸菌优化生产细菌素的物理和营养条件–综述

关于合成化合物的使用及其在食品保鲜中的后果的争论越来越多。在这种情况下，利用细菌产生的某些天然化合物作为防腐技术，已显示出对与食品污染有关的微生物具有抑制作用的抑制作用。为了提高细菌素的生产和生产成本，需要进行详细的研究来确定允许从乳酸菌（LAB）优化生产和提取细菌素的条件。在这种情况下，本文旨在讨论有关影响LAB生产细菌素的主要因素的信息。细菌素的生物合成会受到各种培养条件的影响，例如培养基的组成，pH，温度和微生物的生长动力学。在食品保存中大规模使用细菌素的限制因素之一是经济因素。为了降低细菌素的生产成本，使其具有吸引力，有必要知道最佳的生产参数，从而使生产率最大化并使成本更具吸引力。