Biography: Dr. Chi Hai is an assistant professor in Lab. of Seafood Safety Control and Processing at East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China. Chi Hai was financially supported by China Scholarship Council, and conducted his Ph.D. work at Lab. of molecular microbiology at Norwegian University of Life Sciences in 2012. On completion of his Ph.D., Chi Hai now mainly focuses on the food quality and safety control, foodborne pathogens monitoring and inhibition, antimicrobial peptides (bacteriocins) and their applications on the seafood and aquariculture. Till now, Dr. Chi Hai has published approximately 60 academic papers, 6 patents in China, and obtained scientific rewards from Shanghai and National bureau of oceanography.
Topic: Bacteriocins from Lactic Acid Bacteria, Alternatives to Antibiotics and Applications in Aquariculture
Abstract: Bacteriocins are ribosomally synthesized polypeptides or proteins with antimicrobial activity. Lactic acid bacteria (LAB) are generally recognized as safe bacteria, and the bacteriocins produced by LAB were known as its high potency, greenness and safety. Therefore, it has drawn widely attention. However, the limited understanding of mechanisms of LAB bacteriocins, to some extent, inhibits its effective development and applications. In this literature review, we summarized the related research progress about LAB bacteriocins, systematically classified the existing bacteriocins, and elaborated the mechanism to against Gram-positive bacteria according to their classification. In the end, the potential applications of bacteriocins in aquaculture and aquatic product processing were discussed, aiming to provide new antimicrobial explorations and basic theoretical basis for the development and applications of LAB bacteriocins.