Bacteriocins

This article reviews the antimicrobial factors produced by lactic acid bacteria, focusing primarily on bacteriocins and their potential for use in food for both preservation and safety. Nisin, the best-known and most widely used bacteriocin, will be discussed with reference to its use in various food systems including dairy, meat, and canning systems. Other bacteriocins currently in use, such as pediocin PA-1, will also be discussed along with their potential uses. Furthermore, the prospects for applications involving newly emerging bacteriocins, for example, lacticin 3147, will be discussed. Advantages and disadvantages associated with the use of bacteriocins as food additives will be considered, in addition to the optimization of their production with a view to large-scale purification and economically viable addition to foods. The interaction of bacteriocins with other inhibitory factors will be outlined as part of the 'hurdle' approach to food preservation, where bacteriocins can provide an additional barrier to the growth of unwanted microorganisms. Finally, future prospects for bacteriocins in food will be discussed.