Title:Bacteriocins, A Natural Weapon Against Bacterial Contamination for Greater Safety and Preservation of Food: A Review
Volume: 22
Issue: 2
Author(s): Virginia Fuochi*, Rosalia Emma and Pio M. Furneri
Affiliation:
- Universita degli Studi di Catania, Dipartimento di Scienze Biomediche e Biotecnologiche BIOMETEC, Sez. Microbiologia, Torre Biologica, via S. Sofia 97, 95123 Catania,Italy
Keywords:
Lactobacillus spp., bacteriocins, food preservation, food spoilage, industrial application, drug delivery.
Abstract: Nowadays, consumers have become increasingly attentive to human health and the use of
more natural products. Consequently, the demand for natural preservatives in the food industry is more
frequent. This has led to intense research to discover new antimicrobial compounds of natural origin
that could effectively fight foodborne pathogens. This research aims to safeguard the health of consumers
and, above all, to avoid potentially harmful chemical compounds. Lactobacillus is a bacterial
genus belonging to the Lactic Acid Bacteria and many strains are defined GRAS, generally recognized
as safe. These strains are able to produce substances with antibacterial activity against food spoilage
bacteria and contaminating pathogens: the bacteriocins. The aim of this review was to focus on this
genus and its capability to produce antibacterial peptides. The review collected all the information
from the last few years about bacteriocins produced by Lactobacillus strains, isolated from clinical or
food samples, with remarkable antimicrobial activities useful for being exploited in the food field. In
addition, the advantages and disadvantages of their use and the possible ways of improvement for industrial
applications were described.