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Bacteriocins: safe, natural antimicrobials for food preservation.
- Source :
-
International journal of food microbiology [Int J Food Microbiol] 2001 Dec 04; Vol. 71 (1), pp. 1-20. - Publication Year :
- 2001
-
Abstract
- 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. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though 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 bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis. mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used.
- Subjects :
- Anti-Bacterial Agents biosynthesis
Anti-Bacterial Agents chemistry
Anti-Bacterial Agents classification
Bacteriocins biosynthesis
Bacteriocins chemistry
Bacteriocins classification
Drug Resistance, Microbial
Nisin biosynthesis
Nisin chemistry
Nisin classification
Nisin pharmacology
Safety
Structure-Activity Relationship
Anti-Bacterial Agents pharmacology
Bacteriocins pharmacology
Food Preservation methods
Lactobacillus metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 0168-1605
- Volume :
- 71
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- International journal of food microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 11764886
- Full Text :
- https://doi.org/10.1016/s0168-1605(01)00560-8