Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses

Abstract

There is increased importance to finding alternative solutions to antibiotic resistance which require more research, bacteriocins are promising antimicrobial peptides with inhibitory and bactericidal activities that might be one of these solutions. Bacteriocins are small antimicrobial peptides synthesized by bacterial ribosomes, active against the bacterial pathogen, multidrug-resistant bacteria, and cancer therapy. Lactic acid bacteria (LAB) are one of the most used bacteria to produce bacteriocins and dairy products (i.e. cheeses) consider rich sources of LAB isolates. Enterococcus faecalis, Lactobacillus fermentum, L. plantarum, L. helveticus, L. pentosus, L. paracasei subsp. paracasei, L. rhamnosus I, and L. delbrueckii subsp. lactis are strong strains in bacteriocins production. Several applications were applied to control bacterial pathogens spread in cheeses, one of them is using bacteriocins and bacteriocins-like inhibitory substances (BLIS). To reduce foodborne pathogens and spoilage bacteria in cheese, bacteriocins can be applied in several means such as inoculating cheese with bacteriocin-producer strain and adding purified or semi-purified bacteriocin as a food additive. This review is focused on bacteriocins and BLIS classification, mechanism, and applications in dairy products i.e. cheeses.

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods

“…Bacteriocins are antimicrobial peptides produced by bacteria ribosomes, with bacteriostatic effects against pathogens (Simons et al, 2020). Gram-positive and Gram-negative bacteria may both synthesise bacteriocins, but LAB are one of the most used bacteria to produce them (Aljohani et al, 2023) Bacteriocins have a wide application due to their colourless and odourless properties, at the same time high stability as a result of resistance to heat, acidic environments, and salt concentrations (Negash & Tsehai, 2020). Bacteriocins offer many advantages as food preservatives such as improving the shelf life of food, reducing the transmission of risky foodborne pathogens, and maintaining the nutrient values of food products by applying milder treatment to food during processing.…”

“…Bacteriocins are antimicrobial peptides produced by bacteria ribosomes, with bacteriostatic effects against pathogens (Simons et al ., 2020). Gram‐positive and Gram‐negative bacteria may both synthesise bacteriocins, but LAB are one of the most used bacteria to produce them (Aljohani et al ., 2023). Although LAB produced various types of bacteriocins, only three types of bacteriocins are commercial‐grade bacteriocins that are approved by The Food and Drug Administration, namely Nisin, Micocin B17, and Pediocin PA‐1 (Naskar & Kim, 2021).…”

Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review

“…40,41 Although Gram-positive and Gram-negative bacteria generate bacteriocins, most documented cases involve Gram-positive bacteria, with a notable emphasis on Lactobacillus, as highlighted by Lee et al 40 Usually, their application includes the use of a bacteriocinproducer strain as inoculation of food, adding puried or semi-puried bacteriocin as a food additive, and using a previously fermented product with a bacteriocin-producing strain during food processing as an ingredient. 5,10 Lactic acid bacteria that produce bacteriocins require complex media for growth, leading to heightened production costs and complicating the purication process of these heterogeneous substances. 37 This complexity contributes to the limited number of bacteriocins puried to homogeneity, exemplied by nisin.…”

“…Usually, their application includes the use of a bacteriocin-producer strain as inoculation of food, adding purified or semi-purified bacteriocin as a food additive, and using a previously fermented product with a bacteriocin-producing strain during food processing as an ingredient. 5,10…”

“…1 CFS from several LAB have demonstrated their efficacy as antimicrobials against bacteria and fungi. 9 Depending on the fermentation medium used, CFS from lactic acid bacteria can be included in the food formulation, sprayed on the food's surface, and can also be used to coat the surface of the food 10 or incorporated into active packaging. The possible sensory changes in foods depend on the amount added and the type of medium from which they come.…”