Antimicrobial compounds bacteriocins

Organic acids (lactic, acetic) Bacteriocins co2 Hydrogen peroxide Diacetyl Reuterin Ethanol Increase acidity, antimicrobial compounds Nisin only bacteriocin permitted as food preservative, disrupts cytoplasmic membrane Reduces membrane permeability Oxidizes proteins Interacts with arginine-binding proteins Not confirmed, may interact with thiol group in proteins that may lead to oxidative stress (Whitehead et al., 2008)... 

In synthetic polymers, as well as edible films, various classes of antimicrobial compounds have been evaluated. These include organic acids, enzymes, bacteriocins, and other compounds which may consist of tri-closans, silver zeolites, and fungicides. Several approaches are followed when incorporating an antimicrobial substance into packaging material (Quintavalla and Vicini, 2002) ... 

Antimicrobial releasing Organic acids (benzoic acid, sorbic acid, propionic acid, lactic acid), silver salts, sulfur and its compounds, bacteriocins (nisin and lacticin), zeolites, chlorine dioxide, grape seed extracts, lemon seed extracts, spice extracts (thymol, p-cymene, and cinnamalde-hyde), enzymes (peroxidase and lysozyme), chitosan, chelating agents (EDTA), Plant essential oils... 

Biocidal polymers are considered to be the next generation of antibiotics which can be effectively used against microbial infections. The antimicrobial activities of silver-bearing functionalised polymers and L-lactide polymeric NP are an important aspect in the prevention of bacterial skin and urinary tract infections. Biologically derived compounds, such as bacteriocins, phytochemicals and enzymes, can be used in antimicrobial food packaging. 

Pediocin Pediocin is a cationic membrane-permeabilizing antimicrobial peptide of Class Ila. The best-known pediocin is pediocin PA-l/AcH, which is a small antilisterial plasmid-encoded peptide produced by P. acidilactici. Pediocins are commercially traded as bacteriocin-containing fermentative powder by companies such as Kerry Bio-Sciences, Chr. Hansen, and Handary [52, 53] (Table 11.2). Other species such as P. pentosaceus and P. parvulus and strains belonging to Lb. plantarum are also capable of producing this compound [62, 63]. Although pediocin is mainly used in meat products, its production in heterologous hosts is considered an attractive alternative in dairy products [52,141] (Table 11.3). 

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