Bacteriocins: Limiting Factors to Optimum Activity

• DOI: 10.12691/jfs-5-2-1
• Publication Date: 2017-03-27
• Authors: Juliana Wanjiru M...; Julius M. Mathara; Gideon Kikuvi; Shellemiah Otieno...
• Keywords: Proteolytic enzymes; Food Preservatives

Bacteriocins are described as ribosomally synthesized antimicrobial peptides lethal to bacteria other than the producing strain. They most abundant of compounds produced by bacteria. These offer an advantage over targeting specific organisms and generally regarded safe for humans. The crude bacteriocins have been found be affected presence proteolytic enzymes like trypsin, temperature, pH, salts, ions copper or iron. agents gaining attention not only alternative therapeutics in pharmaceutical industry but also a bio-preservative food industries agriculture control bovine mastitis pathogens. applications fundamentally depend on their effects vast understanding activity factors inhibiting mode action. In this review perceived consequential either activating, inactivating maintaining optimal were identified discussed. This comprehensive delved into these with aim in-depth application extensive exploitation. remits detailed include aspects re-assuring public faith providing adequate information users under various condition order make informed choices before use. will help restoring confidence substitute conventional antibiotics presents considerable commercial challenge industry. indulgence develop innovative strategies towards industrial bacteriocins.