Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial species. The antimicrobial activity of this group of natural substances against foodborne pathogenic, as well as spoilage bacteria, has raised considerable interest for their application in food preservation. Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat and other physical treatments, satisfying the demands of consumers for foods that are fresh tasting, ready to eat, and lightly preserved. In recent years, considerable effort has been made to develop food applications for many different bacteriocins and bacteriocinogenic strains. Depending on the raw materials, processing conditions, distribution, and consumption, the different types of foods offer a great variety of scenarios where food poisoning, pathogenic, or spoilage bacteria may proliferate. Therefore, the effectiveness of bacteriocins requires careful testing in the food systems for which they are intended to be applied against the selected target bacteria. This and other issues on application of bacteriocins in foods of dairy, meat, seafood, and vegetable origins are addressed in this review.

中文翻译：

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细菌素在控制食源性致病和腐败菌中的应用。

细菌素是由多种细菌种类的菌株产生的抗菌肽或蛋白质。这类天然物质对食源性致病菌和腐败细菌的抗菌活性引起了人们对其在食品保鲜中的应用的极大兴趣。细菌素的应用可能有助于减少化学防腐剂的使用和/或减少热量和其他物理处理的强度，从而满足消费者对新鲜品尝，即食和轻度保存的食品的需求。近年来，为开发用于许多不同细菌素和致细菌菌株的食品应用做出了相当大的努力。根据原材料，加工条件，分布和消耗，不同类型的食物提供了多种多样的场景，食物中毒，病原菌或腐败细菌可能会扩散。因此，细菌素的有效性需要在旨在针对所选目标细菌应用的食品系统中进行仔细测试。本综述探讨了有关在乳制品，肉类，海鲜和蔬菜来源的食品中应用细菌素的问题以及其他问题。