title: Potential Applications of the Cyclic Peptide Enterocin AS-48 in the Preservation of Vegetable Foods and Beverages.
abstract: Bacteriocins are antimicrobial peptides produced by bacteria. Among them, the enterococcal bacteriocin (enterocin) AS-48 stands for its peculiar characteristics and broad-spectrum antimicrobial activity. AS-48 belongs to the class of circular bacteriocins and has been studied in depth in several aspects: peptide structure, genetic determinants, and mode of action. Recently, a wealth of knowledge has accumulated on the antibacterial activity of this bacteriocin against foodborne pathogenic and spoilage bacteria in food systems, especially in vegetable foods and drinks. This work provides a general overview on the results from tests carried out with AS-48 in different vegetable food categories (such as fruit juices, ciders, sport and energy drinks, fresh fruits and vegetables, pre-cooked ready to eat foods, canned vegetables, and bakery products). Depending on the food substrate, the bacteriocin has been tested alone or as part of hurdle technology, in combination with physico-chemical treatments (such as mild heat treatments or high-intensity pulsed electric fields) and other antimicrobial substances (such as essential oils, phenolic compounds, and chemical preservatives). Since the work carried out on bacteriocins in preservation of vegetable foods and drinks is much more limited compared to meat and dairy products, the results reported for AS-48 may open new possibilities in the field of bacteriocin applications.
authors.affiliation: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Edif. B3, Universidad de Jaén, Campus Las Lagunillas s/n, 23071, Jaén, Spain.
authors.forename: Hikmate
authors.initials: H
authors.lastname: Abriouel
authors.affiliation: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Edif. B3, Universidad de Jaén, Campus Las Lagunillas s/n, 23071, Jaén, Spain.
authors.forename: Rosario
authors.initials: R
authors.lastname: Lucas
authors.affiliation: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Edif. B3, Universidad de Jaén, Campus Las Lagunillas s/n, 23071, Jaén, Spain.
authors.forename: Nabil Ben
authors.initials: NB
authors.lastname: Omar
authors.affiliation: Departamento de Microbiología. Fac. Ciencias, Universidad de Granada, 18071, Granada, Spain.|Instituto de Biotecnología, Universidad de Granada, 18071, Granada, Spain.
authors.forename: Eva
authors.initials: E
authors.lastname: Valdivia
authors.affiliation: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Edif. B3, Universidad de Jaén, Campus Las Lagunillas s/n, 23071, Jaén, Spain. agalvez@ujaen.es.
authors.forename: Antonio
authors.initials: A
authors.lastname: Gálvez
keywords: Bacteriocin; Drinks; Preservation; Vegetable foods