FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Plantaricins – biosynthesis, mode of action and potential in ensuring food safety


There were characterised the properties, structure and spectrum of activity of plantaricins produced by some Lactobacillus strains. There were illustrated their classification, biosynthesis mechanism, models of their action when affecting other bacteria and stability. Plantaricins are quite diverse in terms of the physical-chemical properties, structure and spectrum of antimicrobial activity. Lactobacillus plantarum strains that are capable of  synthesising plantaricins belong to microorganisms most frequently present in the fermented food products and  also in beverages and other milk-based products. The structure of molecules, their stability and the mechanisms of  action make plantaricins effective in bactericidal activity. Owing to the low resistance of pathogenic organisms to those substances, the plantaricins could be an alternative to many currently used antimicrobial compounds with antimicrobial activity. Plantaricins affect the inhibition of the growth of pathogenic microorganisms and,  consequently, they contribute to the improvement of human health. Because of the growing interest in natural  products, in the future plantaricins can be applied in various industrial branches. The results of the studies on  their use could become a basis to develop effective probiotic preparations, starter cultures to produce fermented food or novel food preservation methods; as a consequence all those measures will contribute to the  improvement of human health and life.


plantaricins, food safety, Lactobacillus plantarum, plantaricin operon