Bacteriocins: Safe, natural antimicrobials for food preservation

TY - JOUR

T1 - Bacteriocins

T2 - Safe, natural antimicrobials for food preservation

AU - Cleveland, Jennifer

AU - Montville, Thomas J.

AU - Nes, Ingolf F.

AU - Chikindas, Michael L.

N1 - Funding Information: Research in our laboratory and preparation of this manuscript is supported by the U.S. Department of Agriculture CSRS NRI Food Safety Program (94-37201-0994 and 99-35201-8611), other state and federal support provided by the New Jersey Agricultural Experiment Station and a gift from Rhodia, USA.

PY - 2001/12/4

Y1 - 2001/12/4

N2 - 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.

AB - 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.

KW - Antimicrobial

KW - Bacteriocin

KW - Food preservation

KW - Natural

KW - Non-antibiotic

UR - https://www.scopus.com/pages/publications/0035807737

UR - https://www.scopus.com/pages/publications/0035807737#tab=citedBy

U2 - 10.1016/S0168-1605(01)00560-8

DO - 10.1016/S0168-1605(01)00560-8

M3 - Review article

C2 - 11764886

SN - 0168-1605

VL - 71

SP - 1

EP - 20

JO - International journal of food microbiology

JF - International journal of food microbiology

IS - 1

ER -