Antimicrobial Peptides of Probiotic Lactobacillus strains

In recent years, numerous food poisoning outbreaks, involving various pathogens and food products, and the increasing concern over the preservation of minimally processed foods have spurred growing awareness of the importance of food safety. This has prompted new approaches to inhibit foodborne pathogens. There has been a rapid worldwide increase in pathogenic bacteria that are resistant to multiple antibiotics. There is, therefore, a pressing need to develop new antibiotics and novel antimicrobial agents. Under such conditions potential probiotic cultures could play an important role if taken daily as food adjuncts. In particular, there has been a renewed interest in the antimicrobial activity of lactic acid bacteria (LAB), which has been important for centuries in the preservation of food. Probiotic Lactobacillus rhamnosus strain shows broad spectrum of activity against GIT pathogens and food spoilage organisms.