n.细菌素

Bacteriocins are produced by certain bacteria as a defense mechanism against rival microorganisms.
这些细菌产生抗菌素作为对抗竞争对手微生物的防御手段。
Lactococcus lactis is a common producer of bacteriocins, which inhibit the growth of harmful bacteria in food.
乳酸链球菌是常见的抗菌素生产者，它们能抑制食品中有害细菌的生长。
Bacteriocins have been studied for their potential use in food preservation and as an antimicrobial agent in medical treatments.
研究人员正在研究抗菌素在食品保存和医疗治疗中的抗菌潜力。
The bacteriocin nisin is widely used in the food industry to extend the shelf life of dairy products.
抗菌素尼辛在食品工业中被广泛用于延长乳制品的保质期。
Some bacteriocins exhibit broad-spectrum activity, meaning they can target a wide range of bacterial species.
一些抗菌素具有广谱活性，能够针对多种细菌种类。
Bacteriocins are considered safe for human consumption due to their natural origin and selective action against harmful bacteria.
因其天然来源和对有害细菌的选择性作用，抗菌素被认为对人类食用是安全的。
Researchers are exploring ways to genetically modify bacteria to produce more potent bacteriocins for therapeutic purposes.
科学家们正在探索通过基因工程增强细菌产生更强效抗菌素的方法，用于治疗目的。
Bacteriocins have shown promise in treating infections caused by antibiotic-resistant bacteria, known as multi-drug resistant (MDR) pathogens.
抗菌素在对抗抗生素耐药菌引起的感染方面展现出前景，这些病原体被称为多重耐药（MDR）生物。
In veterinary medicine, bacteriocins are being investigated as alternative treatments for bacterial infections in animals.
在兽医学中，抗菌素正被研究作为动物细菌感染的替代疗法。
The study of bacteriocins has led to the development of novel antimicrobial strategies that could help combat antibiotic resistance in both human and animal health.
对抗菌素的研究推动了新型抗菌策略的发展，这可能有助于对抗人类和动物健康领域的抗生素耐药性。