Bacteriocin of Lactic Acid Bacteria: A Future Trends of Food
Biopreservatives
- Dhea Alya Putri,
- Nia Rossiana,
- Yolani Syaputri
Dhea Alya Putri
Universitas Padjadjaran Fakultas Matematika dan Ilmu Pengetahuan Alam
Author ProfileNia Rossiana
Universitas Padjadjaran Fakultas Matematika dan Ilmu Pengetahuan Alam
Author ProfileYolani Syaputri
Universitas Padjadjaran Fakultas Matematika dan Ilmu Pengetahuan Alam
Corresponding Author:yolani.syaputri@unpad.ac.id
Author ProfileAbstract
Food is the primary substance needed by humans to survive. However, food
is easily contaminated by spoilage bacteria, which cause a decrease in
quality and shelf life. Moreover, spoilage bacteria in food can be
pathogenic, leading to foodborne diseases that endanger human health.
This issue has also driven the widespread use of synthetic
preservatives, which have negative effects both in the short and long
term. Biopreservation efforts utilizing bacteriocins produced by lactic
acid bacteria offer an alternative solution to prevent spoilage and
extend the shelf life of food. These bacteriocins are safe to use as
they are produced by lactic acid bacteria that are approved for use in
food. The application of various types of bacteriocins as
biopreservatives has been widely conducted. Several other types of
bacteriocins are continuously being researched and developed to ensure
their safety and suitability for use as food biopreservatives. This
article highlights bacteriocins, including their classification, general
overview, mechanisms of action, differences from antibiotics, diversity,
applications, prospects, and challenges as future food biopreservatives.
Additionally, this article presents commercial bacteriocins, namely
nisin and pediocin PA-1, which are frequently used for food
preservation.Submitted to MicrobiologyOpen Submission Checks Completed
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