Bacteriocins: safe, natural antimicrobials for food preservation.
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.
Cleveland
J
J
Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick 08901, USA.
Montville
T J
TJ
Nes
I F
IF
Chikindas
M L
ML
D000900:Anti-Bacterial Agents / Q000096:biosynthesis / Q000737:chemistry / Q000145:classification / Q000494:pharmacology*; D001430:Bacteriocins / Q000096:biosynthesis / Q000737:chemistry / Q000145:classification / Q000494:pharmacology*; D004352:Drug Resistance, Microbial; D005519:Food Preservation / Q000379:methods*; D007778:Lactobacillus / Q000378:metabolism*; D009561:Nisin / Q000096:biosynthesis / Q000737:chemistry / Q000145:classification / Q000494:pharmacology; D012449:Safety; D013329:Structure-Activity Relationship
D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D009561:Nisin