Bacteriocin as an advanced technology in food industry

Abstract

Concentration in novel biological preservation has increased during recent years, supported by research indicating that antagonistic microorganisms or their antimicrobial metabolites may have some potential as natural preservativesto control the growth of pathogenic bacteria in foods, andalso to control mycotoxinogenic fungi. Bacteriocins produced by lactic acid bacteria (LAB) are attracting considerable interest as food preservatives and safe alternatives to conventional antimicrobials in food industry as novel technology .The current global response to these useful bacteriocins needs to be improved by genetic or metabolic engineering. Due to the alarming rise in antibiotic resistance and adverse effects provoked by a number of antibiotics, bacteriocins have been applied in several fields: human health, food industry, animal health, and medicine, in particular as a substitution for the traditional growth promoters, antibiotics. Lactic Acid Bacteria (LAB) bacterocins are likely used because of their “safe” (GRAS) status, especially in food industry as bio-preservatives. Among these LAB bacteriocins, commercially marketed, nisin groups produced by Lactococcus lactis subsp. lactis and pediocins produced by Pediococcus sp., are the most characterized by their antibacterial property. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the additionof chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturallypreserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop “novel” food products (e.g. less acidic, or with a lower salt content). Therefore, this review paper is intention to discuss the novel and attractive application of bacteriocin producing by Lactic acid bacteria as innovative technology in food