Results
Title

Innovative perspectives on bacteriocins: advances in classification, synthesis, mode of action, and food industry applications.

Authors

Bahrami, Sara; Andishmand, Hashem; Pilevar, Zahra; Hashempour-baltork, Fataneh; Torbati, Mohammadali; Dadgarnejad, Manouchehr; Rastegar, Hossein; Mohammadi, Seyed Ali; Azadmard-Damirchi, Sodeif

Abstract

Bacteriocins, natural antimicrobial peptides produced by bacteria, present eco-friendly, non-toxic, and cost-effective alternatives to traditional chemical antimicrobial agents in the food industry. This review provides a comprehensive update on the classification of bacteriocins in food preservation. It highlights the significant industrial potential of pediocin-like and two-peptide bacteriocins, emphasizing chemical synthesis methods like Fmoc-SPPS to meet the demand for bioactive bacteriocins. The review details the mode of action, focusing on mechanisms such as transmembrane potential disruption and pH-dependent effects. Furthermore, it addresses the limitations of bacteriocins in food preservation and explores the potential of nanotechnology-based encapsulation to enhance their antimicrobial efficacy. The benefits of nanoencapsulation, including improved stability, extended antimicrobial spectrum, and enhanced functionality, are underscored. This understanding is crucial for advancing the application of bacteriocins to ensure food safety and quality.

Subjects

MEMBRANE potential; FOOD preservation; INDUSTRIAL capacity; ANTIMICROBIAL peptides; FOOD quality

Publication

Journal of Applied Microbiology, 2024, Vol 135, Issue 11, p1

ISSN

1364-5072

Publication type

Academic Journal

DOI

10.1093/jambio/lxae274