Application of bacteriocins in vegetable food biopreservation.
Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and 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 bacteriocinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriocins as food additives. In addition, applications of bacteriocins from non-LAB are also reviewed. The scopes of future directions of research are summarised.
Settanni
Luca
L
Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-Alimentare ed Ambientale, Università degli Studi di Teramo, V. C.R. Lerici 1, 64023 Mosciano Sant'Angelo (TE), Italy.
Corsetti
Aldo
A
D001419:Bacteria / Q000187:drug effects* / Q000254:growth & development; D001430:Bacteriocins / Q000096:biosynthesis / Q000494:pharmacology*; D003257:Consumer Product Safety; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D007778:Lactobacillus / Q000378:metabolism; D014675:Vegetables / Q000382:microbiology*
D001430:Bacteriocins; D005520:Food Preservatives