Applications of Bacteriocins of Lactic Acid Bacteria in Biotechnology and Food Preservation: A Bibliometric Review

Introduction: Due to the growing prevalence of antibiotic resistance in microorganisms and demand for safe food, there is increasing interest using natural bioproducts such as antimicrobial peptides bacteriocins extend shelf-life foods. This because their spectrum activity, ease synthesis applicability. study reports on global trends lactic acid bacteria (LAB) based research publications Web Science core collections within last 20 years (2000-2019), with specific focus applications biotechnology food science. Methods: Data analysis was undertaken VOSviewer HistCite software evaluate relationships between articles visualise linkages amongst authors, institutions countries. Results: In under review, a total 1741 bacteriocin related were published, most cited publication examining anti-infective activity Lactobacillus salivarius . The highest output recorded by United States, followed Spain China. However, Europe continent had higher inter-institution collaboration network stronger safety legislations. Discussion: bibliometric gave insights into areas, cooperation co-citation maps co-occurrence keywords utilized field indicates that bacteriocin-based highly multidisciplinary reach. Conclusion: Key control foodborne disease pathogens, search new producer organisms approaches improve yield application. class has potential replace chemical preservatives future.