Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application

Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential

“…Bacteriocins are low molecular, thermo-stable, antimicrobial, and ribosomal active peptides which are synthesized by many species of bacteria including lactic acid bacteria (LAB). They show antimicrobial activities against food pathogens [ 10 , 11 ]. Many lactobacilli with probiotic characteristics are described as functional additives for dairy products [ 12 , 13 ].…”

“…Many lactobacilli with probiotic characteristics are described as functional additives for dairy products [ 12 , 13 ]. Molecular studies reveal that bacteriocin determinants are mostly grouped in operons-regulons [ 11 ]. Structural genes for bacteriocin production can be found on plasmids, transposons, or mobile genetic elements inside the bacterial chromosome [ 14 ].…”

“…Structural genes for bacteriocin production can be found on plasmids, transposons, or mobile genetic elements inside the bacterial chromosome [ 14 ]. Bacteriocins produced by different food-originated LAB of many species have been reported up to now [ 11 ]. Their benefit is not only as an additive to beneficially influence the product itself but they can be beneficial for consumers via products such as, e.g., cholesterol-reducing functional bacteria [ 12 ].…”

“…Their benefit is not only as an additive to beneficially influence the product itself but they can be beneficial for consumers via products such as, e.g., cholesterol-reducing functional bacteria [ 12 ]. Bacteriocin-producing bacteria are used as the main starter or adjunct culture for making cheese or fermented dairy products to prevent spoilage bacteria [ 11 ]. Strains of the species Lactococcus lactis and/or Lactobacillus casei are mostly used in the dairy industry [ 11 ].…”

“…Bacteriocin-producing bacteria are used as the main starter or adjunct culture for making cheese or fermented dairy products to prevent spoilage bacteria [ 11 ]. Strains of the species Lactococcus lactis and/or Lactobacillus casei are mostly used in the dairy industry [ 11 ]. This study focused on the antimicrobial potential of Lpb.…”