细菌素
防腐剂
抗菌剂
工业微生物学
食品保存
生物技术
细菌
消毒剂
食品防腐剂
天然产物
食品科学
食品工业
化学
生物
微生物学
发酵
生物化学
遗传学
有机化学
作者
Sneh Punia Bangar,Vandana Chaudhary,Tejinder Singh,Fatih Özoğul
标识
DOI:10.1016/j.fbio.2022.101607
摘要
Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green, potent, environment friendly, natural substitutes for prolonging the shelf life of food products. The lactic acid bacteria (LAB) are a group of Gram-positive microorganisms with great biotechnological potential in the food industry. To reduce pathogen invasion, they can produce inhibitory compounds (bacteriocins, organic acids, hydrogen peroxide, diacetyl, and carbon dioxide). LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin, post-translationally modified or not, that can help the producer organism to outcompete other bacterial species. In addition, they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities. Moreover, LAB-bacteriocin serves as an effective method of natural bio preservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product self-life. Therefore, this article provides a recapitulation of classification of bacteriocins, potential of LAB to produce different bacteriocins, their biology, and purification methods. Additionally, it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture, preservative, antibiotic, and probiotics, etc.
科研通智能强力驱动
Strongly Powered by AbleSci AI