Bacteriocins

This book intends to report the new results of the study of bacteriocins, from basic research to application fields. It mainly introduces the biological characteristics of bacteriocins, the relationship between their structure and function, the antibacterial mode of action, and their application as antibacterial agents in food industry, medical care, and other areas, especially their application potential in human health. This book can be used as a reference book for researchers, undergraduates, and graduated students in the professional fields of food science and engineering, bioengineering, medicine, and agriculture.

Chapter 1 Biosynthesis, structure and function of bacteriocin.- Chapter 2 Antibacterial mechanism of bacteriocin in lactic acid bacteria.- Chapter 3 Characteristics of lantibiotics.- Chapter 4 Genetic modification of bacteriocins.-  Chapter 5 Potential use of bacteriocins as antibacterial agents.-  Chapter 6 Application of bacteriocin in food industry.-  Chapter 7 Application of bacteriocin in livesock and poultry.-  Chapter 8 Bacteriocins of plant-related bacteria and biocontrol of plant pathogens.-  Chapter 9 Cytotoxicity of bacteriocins to eukaryotic cells.- Chapter 10 Bacteriocins and human nutrition and health.

Dr. Qing Gu is professor and dean of the School of Food and Biological Engineering, Zhejiang Gongshang University, China. Dr. Gu is also the Director of Zhejiang Provincial Key Laboratory of Food Microbiology Technology Research Fellow of Chinese Institute of Food Science and Technology. His research achievements include a second prize of National Science and Technology Progress Award and a first prize of Zhejiang Science and Technology Progress Award.