A Natural Way of Food Preservation: Bacteriocins and Their Applications

Kaya, Halil Ibrahim; Burcu, Özel; Şimşek, Ömer

doi:10.1007/978-3-030-24903-8_23

Cited by 5 publications

(3 citation statements)

References 103 publications

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“…It has been shown many times that synthesized bacteriocins are effective in vitro [34]. However, more evidence is required for to understand the effect of bacteriocins in food systems with challenging stress conditions such as competitive microbiota, insufficient nutrients, and adverse environmental conditions [6,35]. In this study, pediocin and nisin like bacteriocin producers, P. acidilactici PFC69 and L. lactis PFC77, successfully showed protective effects in tarhana with drastic competitive microbiota and stress conditions, and therefore pointed out that these bacteria could be successfully used in cereal-like or complex structural food systems.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation

Kaya

Şimşek

2020

Microorganisms

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Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition. Tarhana contains wheat flour, yogurt, and various vegetables that might create a microbiological toxicological risk, especially for Bacillus cereus and Staphylococcus aureus. In this study, characterization of the metabolites responsible for antibacterial activity of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 strains obtained from tarhana was performed, and antibacterial effects were detected against B. cereus ATCC 11778 and S. aureus ATCC 29213 during the fermentation. A total of 12,800 AU/mL antibacterial activity was observed for the supernatants of the PFC69 and PFC77 strains that were found to be stable at high temperature and in low pH conditions and sensitive to proteases, suggesting the antimicrobial metabolite is a bacteriocin. These bacteriocins were further purified and their molecular sizes were determined as 4.5 and 3.5 kDa, respectively. Importantly, inoculation of PFC69 and PFC77 to tarhana dough significantly decreased B. cereus ATCC 11778 and S. aureus ATCC 29213 amounts from the fifth day of fermentation compared to the control dough samples. P. acidilactici PFC69 and L. lactis PFC77 strains were concluded as bioprotective cultures for tarhana and these strains were offered for other cereal-based fermentations.

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Section: Discussionmentioning

confidence: 99%

Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation

Kaya

Şimşek

2020

Microorganisms

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“…Bacteriocins originating from LAB have attracted great industrial and scientific interests as biocontrol agents due to safely and efficiently preventing deterioration of minimally processed food items with the benefit of shelf life extension and prevention of economic loss [9]. Additionally, they have a qualified presumption of safety (QPS) status and can selectively exert antimicrobial defense against bacterial food pathogens on a nanomolar scale, thus guaranteeing the safety of consumers [10,11]. The QPS signifies generic safety in all possible uses and the evaluation encompasses four cardinal points principle-taxonomy, scientific knowledge, safety profiles, and the expected end usage [12].…”

Section: Introductionmentioning

confidence: 99%

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

2021

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Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.

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“…Biopreservation is an efficient approach to maintain the microbiological quality and safety of meat and meat products and it may also extend the shelf‐life of food products. Among various approaches of biopreservation, bacteriocins have wedged the attention as a natural food preservative due to its potent antimicrobial nature (Kaya et al., 2019; Ng et al., 2020; Yang et al., 2014). Specifically bacteriocins produced by lactic acid bacteria (LAB) have been associated with food industry for decades (Arqués et al., 2015; Casaburi et al., 2016; Kumar et al., 2020; Onwuakor et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature

Ansari

Ibrahim

Haider

et al. 2021

Food Processing Preservation

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The purpose of the current investigation is to characterize and elucidate the role of Bac‐IB45 as biopreservative to enhance the shelf life of meat at refrigeration. In this study, Bac‐IB45 produced by Lactiplantibacillus plantarum KIBGE‐IB45 was characterized for its amino acid analysis and N terminal sequencing. Fourier‐transform infrared spectroscopy was used to check the effect of bacteriocin on cells of Listeria monocytogenes ATCC‐7644. To check the antibacterial efficacy, purified Bac‐IB45 was used as biopreservative for the preservation of meat sample infected with L. monocytogenes ATCC‐7644. The N‐terminal sequence analysis revealed that Bac‐IB45 constitutes a unique sequence: XAPQNXMNGL [C0HLT6]. Bac‐IB45 successfully controlled the growth of L. monocytogenes ATCC‐7644 and other microorganisms up to 14 days at 4°C. Bac‐IB45 also preserved minced meat with its original color, pH, and texture at refrigeration temperature. Bac‐IB45 could be used as natural biopreservative to enhance the shelf life of meat at refrigeration for 14 days. Novelty impact statement In this study a Bacteriocin (Bac‐IB45) produced by Lactiplantibacillus plantarum was used for the biopreservation of meat at refrigeration temperature up to 14 days. Bac‐IB45 shows a unique N‐terminal sequence and successfully control the growth of L. monocytogenes ATCC‐7644 and other microorganisms in the meat sample with the preservation of texture and color.

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A Natural Way of Food Preservation: Bacteriocins and Their Applications

Cited by 5 publications

References 103 publications

Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation

Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature

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