Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety

LAB Bacteriocin-Based Strategies for Food Preservation

Author(s): Xinyi Pang and Yingjian Lu * .

Pp: 189-220 (32)

DOI: 10.2174/9789815256239124010008

* (Excluding Mailing and Handling)

Abstract

Bacteriocins are ribosomally-synthesized peptides or proteins with broad or narrow-spectrum antimicrobial activity. Bacteriocins produced by lactic acid bacteria (LAB) are considered natural preservatives with safe and green properties, and their use in food preservation meets consumer demand. In this paper, the classification of LAB bacteriocins and their antimicrobial mechanisms are described in detail. Its application in the preservation of food products such as meat, dairy, seafood, fruits and vegetables is reviewed. The application of bacteriocins in hurdle technology is also presented, including their combination with other antimicrobial agents such as essential oils, bacteriophages, lysozymes, chemical antimicrobial agents, as well as thermal and non-thermal processing technology. To sum up, this review will provide insights for researchers working with lactobacillus bacteriocins as well as for industry personnel looking for new methods of natural and safe food preservation.


Keywords: Bacteriocin, Lactic acid bacteria (LAB), Preservation.

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