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, 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.

Automated summary

Bacteriocins are peptides or proteins synthesized by bacteria that can inhibit or kill other bacteria. Lactic acid bacteria, among others, are the main producers of bacteriocins. With the increasing market for minimally processed and ready-to-eat food items, there has been a growing interest in bacteriocins as natural food preservatives. They are considered a safer and more effective alternative to other natural and chemical preservatives commonly used in food. Several studies have documented the potential applications of bacteriocins in dairy, meat, fish, and beverage products.