Akademik Veri Yönetim Sistemi
Journal of Cell and Molecular Biology, cilt.11, sa.1-2, ss.1-11, 2013 (Scopus)
The use of bacteriocins as new generation antibiotics in clinical, food and agricultural applications has been the subject of numerous studies. Nowadays, various information are available about mode of action, structure and functions of bacteriocins. However, genetic modifications are very important in order to develop the basic understandings of structure-function relationships, stability and activity of bacteriocins. New approaches resulting in the formation of mutant and hybrid may permit the discovery of novel potent bacteriocins against different strains of pathogen bacteria and thus, development of a simplified drug. Particularly, genetically modified bacteriocins resulting with increasing of stability may promise to improve the quality and safety of foods in the future. In this review, information about the genetic modifications used for improving the stability, potential and activity spectrum of bacteriocins are summarized.