Abstract：
Bacteriocins are ribosomally made bacterial peptides that have outstanding contributions in the field of food industry, as biopreservatives, and promising potentials in the medical field for improving human and animal health. Bacteriocins have many advantages over antibiotics such as being primary metabolites with relatively simpler biosynthetic mechanisms, which made their bioengineering for activity or specificity improving purposes much easier. Also, bacteriocins are degraded by proteolytic enzymes and do not stay in environment, which reduce chances of developing resistance. Bacteriocins can improve activity of some antibiotics, and some bacteriocins show potency against multidrug-resistant bacteria. Moreover, some potent bacteriocins have antiviral, antifungal, and antiprotozoal (antileishmanial) activities. On the other hand, bacteriocins have been introduced into the treatment of some ulcers and types of cancer. These potentials make bacteriocins attract extra attention as promising biotechnological tool. Hence, the history, characteristics, and classification of bacteriocins are described in this review. Furthermore, the main difference between bacteriocins and other antimicrobial peptides is clarified. Also, bacteriocins biosynthesis and identified modes of action are elucidated. Additionally, current and potential applications of bacteriocins in food and medical fields are highlighted. Finally, future perspectives concerning studying bacteriocins and their applications are discussed.
摘要：
细菌素是核糖体合成的细菌肽，在食品工业领域有突出贡献，作为生物防腐剂，以及在医疗领域改善人类和动物健康的潜力。与抗生素相比，细菌素具有许多优势，例如是具有相对简单的生物合成机制的初级代谢产物，这使得他们的生物工程活性或特异性改善的目的容易得多。此外，细菌素被蛋白水解酶降解，不会停留在环境中，这减少了产生抗药性的机会。细菌素可以提高某些抗生素的活性，一些细菌素显示出对多重耐药细菌的效力。此外，一些有效的细菌素具有抗病毒作用，抗真菌药,和抗原生动物（抗利什曼）活动。另一方面,细菌素已经被引入到一些溃疡和癌症类型的治疗中。这些潜力使细菌素作为有前途的生物技术工具引起了额外的关注。因此，历史,特点,本文介绍了细菌素的分类。此外，阐明了细菌素和其他抗菌肽之间的主要区别。此外，阐明了细菌素的生物合成和确定的作用方式。此外,重点介绍了细菌素在食品和医疗领域的当前和潜在应用。最后,讨论了有关研究细菌素及其应用的未来观点。
