Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

Des Field; R. Paul Ross; Colin Hill

doi:10.1016/j.cofs.2018.02.004

Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

Research output: Contribution to journal › Review article › peer-review

Abstract

Bacteriocins are ribosomally synthesized peptides produced by bacteria which can kill other bacteria. Those produced by lactic acid bacteria (LAB) are of great interest as they are often employed in food processing and food fermentations as natural biopreservatives. In this review, we discuss the implementation of bioengineering to enhance the antimicrobial activity, antibacterial spectrum and physico-chemical properties of LAB bacteriocins. Additionally, we discuss the potential applications of bacteriocin derivatives for use as promising food preservatives alone or in combination with other naturally derived antimicrobials as a form of hurdle technology and the regulatory status of strains engineered through food-grade approaches.

Original language	English
Pages (from-to)	1-6
Number of pages	6
Journal	Current Opinion in Food Science
Volume	20
DOIs	https://doi.org/10.1016/j.cofs.2018.02.004
Publication status	Published - Apr 2018

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

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10.1016/j.cofs.2018.02.004

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title = "Developing bacteriocins of lactic acid bacteria into next generation biopreservatives",

abstract = "Bacteriocins are ribosomally synthesized peptides produced by bacteria which can kill other bacteria. Those produced by lactic acid bacteria (LAB) are of great interest as they are often employed in food processing and food fermentations as natural biopreservatives. In this review, we discuss the implementation of bioengineering to enhance the antimicrobial activity, antibacterial spectrum and physico-chemical properties of LAB bacteriocins. Additionally, we discuss the potential applications of bacteriocin derivatives for use as promising food preservatives alone or in combination with other naturally derived antimicrobials as a form of hurdle technology and the regulatory status of strains engineered through food-grade approaches.",

author = "Des Field and Ross, \{R. Paul\} and Colin Hill",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

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doi = "10.1016/j.cofs.2018.02.004",

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T1 - Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

AU - Field, Des

AU - Ross, R. Paul

AU - Hill, Colin

PY - 2018/4

Y1 - 2018/4

N2 - Bacteriocins are ribosomally synthesized peptides produced by bacteria which can kill other bacteria. Those produced by lactic acid bacteria (LAB) are of great interest as they are often employed in food processing and food fermentations as natural biopreservatives. In this review, we discuss the implementation of bioengineering to enhance the antimicrobial activity, antibacterial spectrum and physico-chemical properties of LAB bacteriocins. Additionally, we discuss the potential applications of bacteriocin derivatives for use as promising food preservatives alone or in combination with other naturally derived antimicrobials as a form of hurdle technology and the regulatory status of strains engineered through food-grade approaches.

AB - Bacteriocins are ribosomally synthesized peptides produced by bacteria which can kill other bacteria. Those produced by lactic acid bacteria (LAB) are of great interest as they are often employed in food processing and food fermentations as natural biopreservatives. In this review, we discuss the implementation of bioengineering to enhance the antimicrobial activity, antibacterial spectrum and physico-chemical properties of LAB bacteriocins. Additionally, we discuss the potential applications of bacteriocin derivatives for use as promising food preservatives alone or in combination with other naturally derived antimicrobials as a form of hurdle technology and the regulatory status of strains engineered through food-grade approaches.

UR - https://www.scopus.com/pages/publications/85042480167

U2 - 10.1016/j.cofs.2018.02.004

DO - 10.1016/j.cofs.2018.02.004

M3 - Review article

AN - SCOPUS:85042480167

SN - 2214-7993

VL - 20

SP - 1

EP - 6

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

ER -

Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

Abstract

UN SDGs

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