Preservatives bacteriocins

In the field of muscle foods, the use of marination before irradiation reduced the dose necessary to eliminate Salmonella in poultry [113]. Some antimicrobial additives, especially the natural ones (e.g., bacteriocins) [94] and GRAS (generally recognized as safe) preservatives [114] can be usefully combined with irradiation to reduce dose requirements. Some antioxidants have also been used to prevent the undesirable oxidative effects in irradiated foods. 

Stiles, M.E. and Hastings, J.W. 1991. Bacteriocin production by lactic acid bacteria Potential for use in meat preservation. Trends Food Sci. Technol. 2, 247-251. 

Because of mounting consumer resistance to the excessive use of sulfur dioxide and other chemical preservatives in wine, the use of bacteriocins as preservatives has generated interest among researchers. In a study by Schoeman et al (1999), bactericidal yeast strains were developed by... 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

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)... 

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. 

Sobrino-Lopez, A. and Martm-Belloso, O. 2008. Use of nisin and other bacteriocins for preservation of dairy products. International Dairy Journal 18 329-343. 

Consumer resistance to the use of synthetic additives in foods has stimulated interest in natural additives and preservatives. The principal natural additive used in cheese is the bacteriocin, nisin. Bacteriocins are peptides which inhibit a limited range of bacteria, usually closely related to the producer organism. The potential of nisin, produced by Lactococcus lactis, as a food preservative was first demonstrated using nisin-producing cultures in the manufacturer of Swiss-type cheese to prevent spoilage by Clostridia (Hirsch et ai, 1951). To date, nisin is the only purified bacteriocin commercially exploited as a food preservative. It can be added to processed cheese products to prevent late blowing by Clostridia, the spores of which, if present in the natural cheese, survive pasteurization (Barnby-Smith, 1992). 

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

Bacteriocins. Cellulose is often utilized in antimicrobial packaging systems as a carrier material for bacteriocins. Bacteriocins are peptides produced by bacteria to inhibit the growth of another closely-related bacteria or strain. Commercially, they are utilized in the medical field and as antimicrobial agents or preservatives of food products. 

Bacteriocins have been used to control spoilage and pathogenic bacteria in foods offering several benefits such as prolongation of the product shelf life, reduction of the risk of foodborne disease transmission, and decrease in the use of chemical compounds as preservatives and in the intensity of heat treatments to achieve high-quality foods [37, 52]. 

Nevertheless, even if the effectiveness of a single bacteriocinogenic strain in situ against target pathogens seems stiU controversial, the release of bacteriocins in situ can generally account for the implantation of starter strains, thus contributing, even indirectly, to the preservative effect in fermented foods. 

HolzapfeL W. H., Geisen, R., SchiUinger, U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology, 24,343-362. 

Nowadays food producers do not need to rely anymore on preservation by salt alone. Combinations of reduced salt with other preservative hurdles such as acidity, bacteriocins, mild pasteurization, modified atmosphere packaging and high hydrostatic pressure are certainly worth trying. 

Joo, N.E., Ritchie, K., Kamarajan, P., Miao, D., Kapila, Y.L., 2012. Nisin, an apoptogenic bacteriocin and food preservative, attenuates HNSCC mmorigenesis via CHACl. Cancer Medicine 1, 295—305. 

Cleveland J, MontviUe TJ, Nes IF, Chikindas ML. Bacteriocins safe, natural antiniicrobials for food preservation. Int J Food Microbiol 2001 71 1-20. 

Preservative effect of secondary metabolites. Secondary metabolites such as diacetyl and bacteriocins can have preservative effects as follows ... 

---