Bacteriocins: characteristic and applications in foods
DOI:
https://doi.org/10.33064/iycuaa2013593988Keywords:
Biopreservative, LAB, mode of action, antagonist, GRAS, applications in foodsAbstract
The bacteriocins represent a potential substitute for chemical preservatives, because they are produced by lactic acid bacteria (LAB) which are considered GRAS (Generally recognized as safe), that have an important role in the preservation and fermentation of food. The use of bacteriocins as biopreservatives is attributed to its characteristics as inhibiting numerous pathogens microorganisms, their action in wide ranges of pHs and thermostability, proposing different applications of bacteriocins in foods may be in concentrated form or in a foodgrade substrate or adding the bacteriocin to a support acting as a reservoir and diffuser to this
concentrated antimicrobial peptide to the food. The purpose of this work is the general knowledge of bacteriocins, and to highlight its potential use as biopreservative on food.
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Copyright (c) 2013 Guadalupe Mondragón Preciado, Pilar Escalante Minakata, Juan Alberto Osuna Castro, Vrani Ibarra Junquera, Jesús Antonio Morlett Chávez, Raúl Rodríguez Herrera
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