Bacteriocins: Biopreservation Of Food Products

Abstract

Fermentation Of Various Foods By Lactic Acid Bacteria (LAB) Is One Of The Oldest Forms Of Biopreservation Practised By Mankind. Bacterial Antagonism Has Been Recognised For Over A Century But In Recent Years This Phenomenon Has Received More Scientific Attention, Particularly In The Use Of Various Strains Of Lactic Acid Bacteria. One Important Attribute Of LAB Is Their Ability To Produce Antimicrobial Compounds Called Bacteriocins. In Recent Years, Interest In The Compounds Has Grown Substantially Due To Their Potential Usefulness As Natural Substitutes For Chemical Food Preservatives In The Production Of Foods With Enhanced Shelf Life And Safety. This Balance Is Achieved By Its Inhibitory Effect Upon The Harmful Pathogenic Microorganisms. The Potential Application Of Bacteriocins As Consumer-friendly Biopreservatives Either In The Form Of Protective Cultures Or As Additives Is Significant. LAB Are Typically Involved In A Large Number Of Spontaneous Food Fermentations But They Are Also Closely Associated With The Human Environment. Although Most Bacteriocins Have Been Isolated From Food-associated LAB, They Are Not Necessarily Effective In All Food Systems. However, Several Bacteriocins Certainly Do Have Potential In Food Applications When Used Under The Proper Conditions. The Use Of Bacteriocins And Bacteriocin-producing Strains Of LAB Are Of Great Interest As They Are Generally Recognized As Safe Organisms And Their Antimicrobial Products As Biopreservatives. However, It Is Desirable To Continue To Expand Our Understanding Of The Influences That Environmental Factors Have On The Implantation And Survival Of Bacteriocinogenic Strains And The Activity Of Their Bacteriocins In Order To Quantitatively Estimate Their Efficacy For Future Applications In Food Model Systems And Establish Adequate Means Of Application Of These Biopreservatives.

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