Application of Bacteriocins in Food Preservation and Safety
نویسندگان
چکیده
Recent developments in the application of bacteriocin-producing bacteria to preserve food and maintain its safety are reviewed. The aim is to create a comprehensive compilation of advances in the applications of bacteriocins or the bacteria that produce them. Bacteria reviewed possess genetic mechanisms to produce, modify and export bacteriocins as well as genetic mechanisms to avoid self destruction by the bacteriocins produced. The actual role of these mechanisms in nature remains unclear. It is hypothesized that there is competitive advantage over bacteria that do not produce bacteriocins, but this has not been convincingly demonstrated. Nevertheless food grade bacteria possessing these mechanisms have been used in food to improve safety and extend shelf life. Driven by increasing consumer demand for more natural yet safer food, research on bacteriocins has yielded several bacteriocins and innovated commercial applications for them. Success in bacteriocin research has initiated commercial, regulatory and consumer acceptance similar or in some cases superior to that of chemical food preservatives currently in use. _____________________________________________________________________________________________________________
منابع مشابه
Bacteriocins: safe, natural antimicrobials for food preservation.
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have bee...
متن کاملPreservation and fermentation: past, present and future.
Preservation of food and beverages resulting from fermentation has been an effective form of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through naturally occurring fermentations, however, modern large scale production generally now exploits the use of defined strain starter systems to ensure consistency and quality in the final product. This review will...
متن کاملBacteriocins: A natural way to combat with pathogens
Preservation of foods by natural and microbiological methods may be a satisfactory approach solving economic losses due to microbial spoilage of raw materials and food products, to reduce the incidence of food borne illnesses, and to meet the food requirements of the growing world population. Since many people are concerned about the safety of chemical preservatives are questioned with regard t...
متن کاملAntibacterial activities of bacteriocins: application in foods and pharmaceuticals
Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by bacteria, which can kill or inhibit bacterial strains closely-related or non-related to produced bacteria, but will not harm the bacteria themselves by specific immunity proteins. Bacteriocins become one of the weapons against microorganisms due to the specific characteristics of large diversity of structure and...
متن کاملBacteriocins from lactic acid bacteria and their potential in the preservation of fruit products.
Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne...
متن کامل