Bacteriocins as food preservatives: Challenges and emerging horizons

Abstract

The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.

Antilisterial activity of chitosan‐based edible coating incorporating cell‐free supernatant fromPediococcus pentosaceus147 on the preservation of fresh cheese

“…The growing interest to reach the quality in minimally processed food without the addition of chemical substances has led to the development of new strategies for natural food preservation (Johnson et al., 2018; Santiago‐Silva et al., 2009; Woraprayote et al., 2016). Therefore, the use of antimicrobial metabolites as bacteriocins produced by lactic acid bacteria (LAB) has been a great alternative for the improvement of quality and safety in the food products (Gálvez, Abriouel, López, & Omar, 2007; Ghanbari & Jami, 2013).…”

Bio-preservation of Foods: A Review

“…Bacteriocins are secondary antimicrobial peptides that are ribosomally synthesized from the bacteria that exhibit antagonistic activity to some group of bacteria which can either be closely related or unrelated [5]. The hydroxyl (−OH) groups of bacteriocins interact with the bacterial cell membrane and causes disrupting its structures and causing leakage of its components, which ultimately leads to their antimicrobial action [6].…”

Gluconacin fromGluconacetobacter diazotrophicusPAL5 is an active bacteriocin against phytopathogenic and beneficial sugarcane bacteria

“…These findings also raised the question whether Linocin M18‐type genes would be present in other Gram‐negative and Gram‐positive bacteria, as these are known as the major bacteriocin producers applied in food preservation (Johnson et al . ).…”

“…This characteristic was further explored suggesting that the GDI_0415 gene is responsible for the production of the protein (Dreschsel et al 2010). These findings also raised the question whether Linocin M18-type genes would be present in other Gram-negative and Gram-positive bacteria, as these are known as the major bacteriocin producers applied in food preservation (Johnson et al 2017).…”