POTENSI, KEAMANAN DAN TANTANGAN PENERAPAN BAKTERIOSIN SEBAGAI AGEN BIOPRESERVATIF PANGAN: SEBUAH TELAAH

Abstract

Microbial food contamination can be minimised by using antimicrobial substances, either natural or synthetic. However, the use of synthetic antimicrobial substances has been shifted to the use of natural ones. One of the natural antimicrobial substances which is safe is bacteriocins produced by Gram-positive and Gram-negative bacteria. The studies about bacteriocins have been remarkably conducted, especially with regards to its characteristics and classification. Besides, toxicity and safety evaluation of bacteriocins in food materials have been examined. Nevertheless, the research development of bacteriocins which covers various aspects have not been extensively explored. Therefore, this overview provides the detail information about bacteriocin, including (1) characteristics and classification, (2) potencies and constraints in its application on food products, as well as (3) toxicity and safety criteria of bacteriocins.