Bacteriocins applications

Barnby-Smith, F. M. (1992). Bacteriocins Applications in food preservation. Trends Food Scl Technol 3, 133-137. 

In order to effectively exploit the potential of bacteriocin applications we have to learn more about their mode of action since it becomes increasingly evident that the presumption that bacteriocins act by directly forming pores in the cytoplasmic membrane is not always true. The mechanisms by which these antimicrobial peptides act appear to be nearly as diverse as their structures and physicochemical properties. 

Mahapatra, A.K., Muthukumarappan, K. and Julson, J.L. (2005) Applications of ozone, bacteriocins and irradiation in food processing a review . Criticul Reviems Food Science and Nutrition, 45, 447-461. 

De Vuyst L and Leroy F. 2007. Bacteriocins from lactic acid bacteria production, purification, and food applications. J Mol Microbiol Biotechnol 13 194-199. 

Simple Peptide Bacteriocins. Interest in LAB bacteriocins has prompted the application of molecular analyses to identify the genetic and/or protein sequences of these compounds. Such efforts have demonstrated the absence of lanthionine-related residues in leucocin A-UAL 187 (22) and lactacin F (35), for which the first 13 and 25 amino acid residues, respectively, were determined by sequence analysis the absence of lanthionine-related residues was confirmed by composition analysis. Similarly, the entire 54- and 39-amino acid sequences of lactococcin A (15) and Gcxi (16a), respectively, were also obtained by direct sequencing. 

From the data presented in Figure 3, it is likely that heat-stable LAB bacteriocins (other than nisin) may find suitable application as biologically-produced antimicrobials ("biopreservatives") in thermally-processed foods. Future studies directed towards the examination of a variety of novel bacteriocins in thermal processing applications may identify new LAB bacteriocin(s) which have comparable, or perhaps superior, properties as nisin. Further research is needed to determine the presence of bacteriocins in retail foods which may help to reduce the regulatory hesitancy towards their practical application as safe food ingredients. Data provided by research with the magainins and... 

Delves-Broughton J, Blackburn P, Evans RJ, Hugenholtz J. Applications of the bacteriocin, nisin. Antonie van Leeuwenhoek... 

Settani, L. and Corsetti, A. 2008. Application of bacteriocins in vegetable food preservation. International Journal of Food Microbiology 121 123-138. 

The application of HP for food preservation can also be used in combination with other technologies heat, gases, bacteriocins (Gould, 2001) among other possibilities that are being studied and reported. 

The contribution of enterococci to the organoleptic properties of fermented food products and their ability to produce bacteriocins (enterocins) are important characteristic for their application in food technology. In recent years there have been considerably increased reporting about enterococci used as starter cultures or co-cultures (adjuncts) (Foulquie-Moreno et al. 2006). Therefore enterococci can be an important part of the fermented food products such as fermented cheeses and meats. 

Bacteriocins, a group of ribosomaUy synthesized antimicrobial peptides or proteins produced by different bacteria that kill or inhibit the growth of other bacteria. Bacteriocins are characterized by the presence of lanthionine and 3-methyUanthionine. Their importance results from the potential application as biopreservatives in food to inhibit the growth of spoilage or pathogenic bacteria. Bacteriocins can be simply... 

De Vuyst L, Vandamme EJ (eds) (1994) Bacteriocins of Lactic Acid Bacteria Microbiology, Genetics and Applications. Blackie Academic Professional, London... 

However, when considering the use of probiotic strains as functional starters or co-cultures, it is important that they do not enhance acidification and thereby reduce the shelf-life of the product, and that they do not have adverse effects on the aroma or taste of the product (Heller, 2001). Uncertainty still exists as to whether multifunctional strains possessing all desirable metabolic features would result from modem isolation techniques and selection procedures. Therefore, recent studies focus on the improvement of selected strains by the application of recombinant DNA technology. By its application, certain beneficial features, such as health-promoting properties, accelerated acid production, wholesomeness and overproduction of specific enzymes or bacteriocins can be improved (Holzapfel, 2002). Gene dismption may be used to... 

De Vuyst, L., Vandamme, E. J. (1994). Bacteriocins of lactic acid bacteria Microbiology, genetics and applications. London Blackie Academic and Professional. 

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