Bacteriocins against Foodborne Pathogens (Review)

Bacteriocins are peptides or proteins synthesized by the bacteria on ribosomes and have the ability to inhibit or even kill bacteria other than the producing strain. Both Gram-positive bacteria (GPB), as well as Gram-negative bacteria, produce bacteriocins. However, GPB, mostly lactic acid bacteria,...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2022-10, Vol.58 (5), p.518-539
Main Authors: Banerji, R., Karkee, A., Saroj, S. D.
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
Bacteria
Bacteriocins
Beverages
Biochemistry
Biomedical and Life Sciences
Dairy products
Food
Food preservation
Food processing
Food safety
Foodborne pathogens
Gastrointestinal system
Gastrointestinal tract
Gram-negative bacteria
Gram-positive bacteria
Lactic acid
Lactic acid bacteria
Life Sciences
Meat
Meat products
Medical Microbiology
Microbiology
Mode of action
Natural & organic foods
Peptides
Preservatives
Regulatory approval
Ribosomes
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Summary:Bacteriocins are peptides or proteins synthesized by the bacteria on ribosomes and have the ability to inhibit or even kill bacteria other than the producing strain. Both Gram-positive bacteria (GPB), as well as Gram-negative bacteria, produce bacteriocins. However, GPB, mostly lactic acid bacteria, produce the vast majority of bacteriocins. Natural food preservation strategies have gained importance as the market for minimally processed and ready-to-eat food items has grown. Among various natural antimicrobial compounds, research interest in bacteriocins has been increased in the recent years. Bacteriocins being safe and effectively tolerated by the human gastrointestinal tract are proposed as a better natural alternative compound among the other natural and commonly used chemical food preservatives. Several studies documenting potential applications of bacteriocins in food products such as dairy, meat and meat products, fish, and beverages have been documented. Nisin is one of the bacteriocins which has gained regulatory approval for usage in foods. The review summarizes classification of bacteriocins, their mode of action and proposed application in food preservation and safety.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683822050052