Current advances and prospects of researches on the bacteriocins produced by Lactobacillus sakei

In addition to using the strains of Lactobacillus sakei as the starter cultures to develop the flavor and quality of sausage,most of the bacteriocins from L.sakei have strong inhibitory effects on pathogenic Listeria monocytogenes.There are various bacteriocins produced by L.sakei,and these bacteriocins have different properties.In this paper,the types of bacteriocins from L.sakei,the effect of meat products storage conditions(or meat production condition) on the stability of L.sakei and bacteriocins,as well as application of bacteriocins from L.sakei as the food preservation were reviewed.This review is aimed at providing a reference for discovering new bacteriocins from L.sakei.