Bio-preservative and Therapeutic Potential of Pediocin: Recent Trends and Future Perspectives
Ridhi Mehta, Ridhima Arya, Karan Goyal, Mahipal Singh and Anil K. Sharma
Affiliation: Department of Biotechnology, MMEC, M.M. University, Mullana-Ambala-133207, India.
Keywords: Antibiotics, antimicrobial, bacteriocins, food preservative, lacticin, pediocin, probiotics, subtilisin.
Bacteriocins produced by lactic acid bacteria are of keen interest to the food industry for their bio-preservative
potential and antimicrobial properties. The increasing demand for high quality ‘safe’ foods which are not extensively
processed has created a niche for natural food preservatives. The bacteriocins (produced by bacteria) derived their name
after the genera that produce them, hence bacteriocins produced by genus Pediococcus are known as Pediocin. Pediocins
are antimicrobial peptides which show a strong activity against food spoilage and pathogenic bacteria, also are thermostable
in nature as well as stable over a wide range of pH. Pediocin produced by Pediococcus acidilactici, has been generally
recognized as safe (GRAS). The current review summarizes about the progress made on the Pediocin research from patent
perspective along with the immense potential of these Pediococcus derived bacteriocins not only as antimicrobial, biopreservative
and probiotic agents but also for the treatment of cancer, body odors and other health promoting actions. The
relevant patents have been listed and briefly analyzed to upgrade and benefit food industries by prolonging the shelf life of
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