Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 58, Issue 14, Pages 2453-2465Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2017.1328658
Keywords
Bacteriocin; food preservation; purification; conventional methods; alternative methods
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Bacteriocin is a proteinaceous biomolecule produced by bacteria (both Gram-positive and Gram-negative) that exhibits antimicrobial activity against closely related species, and food-borne pathogens. It has recently gained importance and attracted the attention of several researchers looking to produce it from various substrates and bacterial strains. This ushers in a new era of food preservation where the use of bacteriocin in food products will be an alternative to chemical preservatives, and heat treatment which are understood to cause unwanted side effects, and reduce sensory and nutritional quality. However, this new market depends on the success of novel downstream separation schemes from various types of crude feedstocks which are both effective and economic. This review focuses on the downstream separation of bacteriocin from various sources using both conventional and novel techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.
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