Bio-preservative and Therapeutic Potential of Pediocin: Recent Trends and Future Perspectives
Ridhi Mehta, Ridhima Arya, Karan Goyal, Mahipal Singh and Anil K. SharmaAffiliation:
Department of Biotechnology, MMEC, M.M. University, Mullana-Ambala-133207, India.
AbstractBacteriocins produced by lactic acid bacteria are of keen interest to the food industry for their bio-preservative potential and antimicrobial properties. The increasing demand for high quality ‘safe’ foods which are not extensively processed has created a niche for natural food preservatives. The bacteriocins (produced by bacteria) derived their name after the genera that produce them, hence bacteriocins produced by genus Pediococcus are known as Pediocin. Pediocins are antimicrobial peptides which show a strong activity against food spoilage and pathogenic bacteria, also are thermostable in nature as well as stable over a wide range of pH. Pediocin produced by Pediococcus acidilactici, has been generally recognized as safe (GRAS). The current review summarizes about the progress made on the Pediocin research from patent perspective along with the immense potential of these Pediococcus derived bacteriocins not only as antimicrobial, biopreservative and probiotic agents but also for the treatment of cancer, body odors and other health promoting actions. The relevant patents have been listed and briefly analyzed to upgrade and benefit food industries by prolonging the shelf life of various products.
Antibiotics, antimicrobial, bacteriocins, food preservative, lacticin, pediocin, probiotics, subtilisin.
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