Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Although these bacteriocins are produced by LABs found in numerous fermented and unfermented foods, nisin is currently the only widely used bacteriocin as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and although there is a basic understanding of their structure-function, biosynthesis and mode of action, many aspects of these compounds are still unknown. This article gives an overview of the applications of bacteriocins, and differentiates bacteriocins from antibiotics. It covers a comparison of the synthesis, mode of action, resistance and safety of the two types of molecules. Toxicity data exist only for some bacteriocins, but research and their intentional use for a long time strongly suggest that bacteriocins can be safely used.
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Although these bacteriocins are produced by LABs found in numerous fermented and unfermented foods, nisin is currently the only widely used bacteriocin as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and although there is a basic understanding of their structure-function, biosynthesis and mode of action, many aspects of these compounds are still unknown. This article gives an overview of the applications of bacteriocins, and differentiates bacteriocins from antibiotics. It covers a comparison of the synthesis, mode of action, resistance and safety of the two types of molecules. Toxicity data exist only for some bacteriocins, but research and their intentional use for a long time strongly suggest that bacteriocins can be safely used.
Food safety is a growing problem of public health for both developing and developed countries. In developing countries, food borne illnesses are often not reported, surveillance is intense, and reporting systems are not available. However, the high incidence of diarrheal diseases suggests the main underlying problems of food safety. Food borne diseases are prevalent throughout the world and are responsible for high morbidity and mortality. It is estimated that food borne infections cause 76 million cases, 300,000 hospitalisations and 500 deaths annually in the United States. Safe food supply is the best way to reduce the incidence of food borne illness. Consumption of chemically preserved foods raises consumer concern about naturally occurring antimicrobial agents. Bacteriocins are antibacterial proteins produced by many lactic bacteria in fermented and unfermented foods. Currently, nisin is the only bacteriocin that is used as a preservative in many countries of the world. Bacteriocins are inhibitory to foodborne pathogens, and resistance to bacteriocins is not usually determined genetically. The simultaneous application of bacteriocins and non-thermal processing technologies to improve the shelf life of food is attractive since foods produced using these non-thermal technologies tend to have better sensory and nutritional qualities compared to products produced using conventional thermal processing methods . Bacteriocins are very effective and safe, it is recommended for use in the food industries. In addition, the safety of other bacteriocins should be evaluated with their possible application in various types of food.