Recent Patents on Bacteriocins: Food and Biomedical Applications
Zineb Benmechernene, Inmaculada Fernandez-No, Mebrouk Kihal, Karola Bohme, Pilar Calo-Mata and Jorge Barros-Velazquez
Affiliation: Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences/College of Biotechnology, University of Santiago de Compostela, Rua Carballo Calero s/n, Campus Lugo, E-27002 Lugo, Spain.
Keywords: Bacteriocins, lantiobiotics, IIa class, nisin, pediocin, anti-Listeria, food biopreservation, biopreservatives, bifidobacteria, bioprotective cultures, monocytogenes, spoilage microorganisms, Delicatessen
Most types of bacteria produce bacteriocins, which are proteinaceous extracellular compounds that can inhibit
the growth of other undesirable microorganisms. Bacteriocins are receiving increasing attention, due to their many applications,
ranging from their initial application in strategies for food preservation to more recent proposed uses in biomedical
strategies aimed at fighting certain bacterial infections. Thus, while nisin has a long history of use as a safe additive in
certain food products for the purpose of food preservation, certain bacteriocin-producing lactic acid bacteria, which are
generally recognised as safe microorganisms, or their extracellular extracts are receiving increased attention as protective
cultures or antimicrobial extracts in minimally processed food products. More recently, a number of these bacteriocinproducing
cultures have been proposed for use in other applications, such as in probiotics, for the inhibition of biofilms in
the food industry, or even as coadjuvants of combined therapeutical strategies along with other antimicrobial agents in
biomedical applications. This review aims to provide a brief overview of the most relevant recent patents in this field.
Rights & PermissionsPrintExport