| dc.description.abstract | The term “antibiotics” refers to antibacterial agents synthesized by certain lactic bacteria. These microorganisms produce antibiotics to prevent pathogens from settling in the same environment and to prevent pathogens’ nourishment. Lantibiotics are antimicrobial peptides produced by most gram-negative and gram-positive bacteria. These bacteriosins are called LANTIBIOTIC and present themselves as an interesting addition to the “traditional” antimicrobials when the use of antibiotic resistance is compromised. Bacteriocins are antimicrobial components of protein structure that are synthesized and secreted by bacteria. Inhibition effects are observed mostly on neighbor species. Although there are many varieties with different properties, nisin, which is obtained from lactic acid bacteria, is safely and widely used in foods. Thus, knowing the properties of other bacteriocins along with nisin may enable the effective use of these antimicrobial agents in many food products. © 2021, The Author(s), under exclusive license to Springer Nature Switzerland AG. | en_US |
| dc.department-temp | Sam, M., Faculty of Science and Letters, Department of Biology, Aksaray University, Aksaray, Turkey; Saglam, S., Department of Physics, Gazi University, Ankara, Turkey; Altindag, S., Aksaray University, Graduate School of Science, Aksaray, Turkey; Kose, K., Faculty of Science and Arts, Department of Chemistry, Hitit University, Çorum, Turkey; Emul, E., Graduate School of Science and Engineering, Nanotechnology and Nanomedicine Division, Hacettepe University, Ankara, Turkey; Uzun, L., Faculty of Science, Department of Chemistry, Biochemistry Division, Hacettepe University, Ankara, Turkey; Saglam, N., Graduate School of Science and Engineering, Nanotechnology and Nanomedicine Division, Hacettepe University, Ankara, Turkey | en_US |
