Bacteriocins and their Food Applications
H. Chen And and,Dallas G. Hoover +1 more
TLDR
This review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.Abstract:
Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the growth of other bacteria, have been identified and characterized biochemically and genetically. This review article focuses on the ecology of bacteriocins, determination of bacteriocin activity, biosynthesis of bacteriocins, and mode of action. Bacteriocin production and modeling are discussed in the article. Nisin is discussed in some detail in this article since it is currently the only purified bacteriocin approved for food use in the U.S. and has been successfully used for several decades as a food preservative in more than 50 countries. For activity spectra and food applications, the review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.read more
Citations
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Bacteriocins: developing innate immunity for food
TL;DR: Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges that can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.
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Bacteriocin-based Strategies for Food Biopreservation
TL;DR: The use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties.
Journal ArticleDOI
Bacteriocins: Biological tools for bio-preservation and shelf-life extension
TL;DR: Some of the advances made, made mainly with other lactococcal bacteriocins, in improving food safety, food quality and preventing food spoilage are discussed.
Journal ArticleDOI
Postbiotics: An evolving term within the functional foods field
J.E. Aguilar-Toalá,Rebeca García-Varela,Hugo S. Garcia,Verónica Mata-Haro,Aarón F. González-Córdova,Belinda Vallejo-Cordoba,Adrián Hernández-Mendoza +6 more
TL;DR: These properties suggest that postbiotics may contribute, to the improvement of host health by improving specific physiological functions, even though the exact mechanisms have not been entirely elucidated.
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Application of bacteriocins in vegetable food biopreservation.
Luca Settanni,Aldo Corsetti +1 more
TL;DR: This paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable food products using bacteriokinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriOCins as food additives.
References
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Journal ArticleDOI
Bacteriocins of gram-positive bacteria.
TL;DR: A group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain infections due to gram- positive pathogenic bacteria.
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Genetics of bacteriocins produced by lactic acid bacteria
TL;DR: The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are discussed between the different classes of bacteriocins produced by these Gram-positive bacteria.
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Bacteriocins: Safe, natural antimicrobials for food preservation
TL;DR: Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriOCins can be safely used.
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Bacteriocins of lactic acid bacteria
TL;DR: The range of inhibitory activity by bacteriocins of lactic acid bacteria can be either narrow, inhibiting only those strains that are closely related to the producer organism, or wide, inhibited a diverse group of Gram-positive microorganisms as mentioned in this paper.
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Protein phosphorylation and regulation of adaptive responses in bacteria.
TL;DR: An attempt is made to understand how cross-talk between parallel phosphotransfer pathways can provide a global regulatory curcuitry.