Biopreservation bacteriocins

Galvez A, Abriouel H, Lopez RL and Ben Omar N. 2007. Bacteriocin-based strategies for food biopreservative. Int J Food Microbiol 120(l-2) 51-70. 

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... 

Galvez, A., Abriouel, H., Lopez, R.L., and Ben, O.N. 2007. Bacteriocin-based strategies for food biopreservation. International ]oumal of Food Microbiology 120 51-70. 

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... 

Peptides, bacteriocines Different phospholipids Encapsulation in the inner aqueous core Biopreservatives [162]... 

Deegan, L. H., Cotter, P. D., Hill, C., Ross, P. (2006). Bacteriocins biological tools for biopreservation and shelf-life extension. International Dairy Journal, 16,1058-1071. 

Settanni, L., Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121, 123-138. 

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