Bacteriocin Production and Different Strategies for Their Recovery and Purification

Abstract

Bacteriocins from lactic acid bacteria (LAB) are a diverse group of antimicrobial proteins/peptides, offering potential as biopreservatives, and exhibit a broad spectrum of antimicrobial activity at low concentrations along with thermal as well as pH stability in foods. High bacteriocin production usually occurs in complex media. However, such media are expensive for an economical production process. For effective use of bacteriocins as food biopreservatives, there is a need to have heat-stable wide spectrum bacteriocins produced with high-specific activity in food-grade medium. The main hurdles concerning the application of bacteriocins as food biopreservatives is their low yield in food-grade medium and time-consuming, expensive purification processes, which are suitable at laboratory scale but not at industrial scale. So, the present review focuses on the bacteriocins production using complex and food-grade media, which mainly emphasizes on the bacteriocin producer strains, media used, different production systems used and effect of different fermentation conditions on the bacteriocin production. In addition, this review emphasizes the purification processes designed for efficient recovery of bacteriocins at small and large scale.

Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon

“…Guyonnet et al carried out an alternative bacteriocin purification procedure based on cation exchange chromatography with a yield of 10% of pure bacteriocin, probably due to the hydrophobic characteristics of this molecule. In general, the low bacteriocin production yields and the need to combine several purification procedures (extraction, precipitation, ultrafiltration, chromatographic and molecular methods) represent the limiting step for bacteriocin application at an industrial scale . The results obtained in this study could be considered a good starting point for further improvements in terms of bacteriocins recovery yields.…”

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

“…Bacteriocin production using waste materials such as, whey, marine by‐products, molasses, and other industrial wastes, such as potato liquor, grape waste, and fish meal (Bali, Panesar, & Bera, ), has gradually created a niche, due to lower cost and also lower impact on environmental pollution (Makkar, Cameotra, & Banat, ). Modification of LAB strains and optimization of process parameters, such as temperature, pH, and media composition have been reported to be cost effective and to increase the yield of bacteriocins (Abbasiliasi et al., ; Garsa, Kumariya, Sood, Kumar, & Kapila, ). The genes responsible for bacteriocin biosynthesis are generally clustered together with structural cognate immunity genes (Perez, Perez, & Elegado, ).…”

“…The major functions of the leader peptide are to (1) protect the bacteriocin while it is still internalized within the producing strain by ensuring that metabolite is in an inactive state (precursor peptide form), (2) serve as a recognition site that directs the propeptide toward maturation by the biosynthetic enzymes, as well as the transport proteins involved in its translocation outside of the cell, and (3) help ensure that propeptide is in a suitable conformation for interaction with the enzymes during the maturation process (Oman & Van Der Donk, 2010;Perez et al, 2015). Factors affecting bacteriocin production have been reviewed previously (Bali et al, 2016;Chen & Hoover, 2003;Garsa et al, 2014). Siderophores (iron-chelating compound), which is produced by bacteria and fungi used in transporting iron across cell membranes (Gram & Melchiorsen, 1996;Wang, Fu, Bao, & Wang, 2017), is also reported to have a promising antimicrobial activity against Gram-negative bacteria (Ito et al, 2017).…”

Optimization of Culture Conditions for Bacteriocin Production by Soil Isolates Pediococcus pentosaceus LB44 and Weissella confusa LM85

“…Optimum growth and bacteriocin production depends on various factors such as pH, temperature, NaCl concentrations, and carbohydrate source (4,(6)(7)(8)(9)(10). These parameters are generally specific to producer strains (4).…”