Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutrition...

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Bibliographic Details
Published in:Journal of food science and technology 2015-09, Vol.52 (9), p.5408-5417
Main Authors: Prudêncio, Cláudia Vieira, dos Santos, Miriam Teresinha, Vanetti, Maria Cristina Dantas
Format: Article
Language:English
Subjects:
Additives
Amino acids
Analysis
Antimicrobial agents
Bacteria
Chelating agents
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
E coli
Essential oils
Food additives
Food microbiology
Food Science
Food security
Foodborne diseases
Freezing
Gram-negative bacteria
Gram-positive bacteria
High pressure
Microbiology
Microorganisms
Nutrition
Oils & fats
Pathogens
Peptides
Potassium
Review
Review Article
Salmonella
Sodium
Studies
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Summary:Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gram-negative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella , to improve the action of bacteriocins produced by Gram-positive bacteria.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1666-2