Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

• DOI: 10.3389/frfst.2024.1439891
• Publication Date: 2024-08-20T05:00:14Z
• Authors: Silvina Alicia Pu...; Diego Javier Merc...; Mariángeles Brigg...; María Luján Capra; Andrea Quiberoni; Daniela Marta Gug...
• Keywords: 0301 basic medicine; antimicrobial activity; BIOPROTECTION; dairy foods; TP368-456; Food processing and manufacture; lactic acid bacteria; 03 medical and health sciences; bacteriocin; LACTIC ACID BACTERIA; https://purl.org/becyt/ford/2.11; bioprotection; DAIRY FOODS; https://purl.org/becyt/ford/2; BACTERIOCIN; ANTIMICROBIAL ACTIVITY

Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum activity, thus holding promise food preservation. The classification LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating into products include purified forms, bacteriocin-producing LAB, bacteriocin-containing fermentates, each with distinct advantages considerations. Optimization fermentation conditions, encompassing time, temperature, pH, culture medium, maximizing bacteriocin production. This optimization facilitates enhanced quality safety fermented items, aligning growing consumer preference natural, minimally processed foods. Furthermore, incorporation a hurdle approach alongside thermal non-thermal treatments holds augmenting bioprotection while reducing reliance on chemical preservatives. comprehensive overview underscores potential as effective alternative conventional preservatives, offering their application product