Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry.

Abstract

Bacteriocins are considered promising natural biopreservatives in the food industry because of their broad spectrum of antimicrobial activity against Gram-positive bacteria and foodborne pathogens. This review provides information on several bacteriocins (nisin, pediocin, Micocin®, lacticin 3147, and enterocin AS-48), their mechanisms of action, applications, and discussion of regulatory requirements for their approval as food additives by the Food and Drug Administration (FDA) and the European Union to improve food safety. Nisin (the most studied bacteriocin), recognized as generally regarded as safe by the FDA, is used as a food preservative. Pediocin, derived from Pediococcus acidilactici, shows efficacy against Listeria species and is used in vegetable and meat products. Micocin®, a mixture of bacteriocins produced by Carnobacterium maltaromaticum CB1, is effective against Clostridium botulinum and Listeria monocytogenes. Lacticin 3147, composed of two peptides: Ltnα and Ltnβ, shows synergistic antibacterial activity with potential applications in the control of pathogens in dairy products. Enterococcin AS-48, produced by Enterococcus faecalis subsp. liquefaciens S-48, exhibits broad-spectrum antimicrobial activity against several Gram-positive bacteria and has been studied for biopreservation in a number of food products. For regulatory approval, the following criteria must be met: determination of identity, chemical composition, safety assessments, and recommended concentrations for use. Despite the difficulties posed by their large-scale production and purification, bacteriocins hold enormous potential for improving food safety and shelf life; however, further research is required to harness bacteriocins as future food preservation strategies.