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A Natural Way of Food Preservation: Bacteriocins and Their Applications

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Health and Safety Aspects of Food Processing Technologies

Abstract

Since the consumers demand foods produced without additives, new friendly preservation strategies become significant in processing of foods. Bacteriocins are ribosomally synthesized peptides produced from many bacterial strains which are approved as natural due to being degraded by digestive enzymes. In Lactic acid bacteria (LAB), many strains have been identified as bacteriocin producers. In fact, nisin was approved by Food and Drug Administration (FDA) to be used as food additive in some foods. Lacticin and pediocin producers, Lactococcus lactis and Pediococcus acidilactici, respectively, have been used as protective cultures in food system. Bacteriocins produced by some LAB have shown wide antimicrobial activity against food related pathogens species such as Bacillus, Listeria, Staphylococcus and Clostridium. However, in recent years bacteriocins having specifically narrow-spectrum antimicrobial activity have been introduced.

Bacteriocins are used either directly in food systems or by the addition of producer strains. In this way, it has been possible to prevent pathogenic microorganisms in various fermented food products. However, the effectiveness of the LAB bacteriocins may reduce due to their adsorption on to the hydrophobic surfaces and degradation with proteases. Therefore, the combinational usage of bacteriocins with other preservation methods, such as high hydrostatic pressure, pulse electrical field or essential oils, were reported successful at inhibiting pathogens including the Gram negatives.

In the first part of the chapter, the general introduction to bacteriocins and new generation bacteriocins are discussed. In the second part, the applications of bacteriocins in different food systems have been explained and the combinational usage of bacteriocins together with different preservation methods have been exemplified.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey

    Halil İbrahim Kaya & Ömer Şimşek

  2. Department of Food Processing, Food Technology Program, Çal Vocational School, Pamukkale University, Denizli, Turkey

    Burcu Özel

Authors
  1. Halil İbrahim Kaya
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  2. Burcu Özel
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  3. Ömer Şimşek
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Corresponding author

Correspondence to Halil İbrahim Kaya .

Editor information

Editors and Affiliations

  1. Department of Agricultural Microbiology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

    Abdul Malik

  2. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

    Zerrin Erginkaya

  3. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

    Hüseyin Erten

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Kaya, H.İ., Özel, B., Şimşek, Ö. (2019). A Natural Way of Food Preservation: Bacteriocins and Their Applications. In: Malik, A., Erginkaya, Z., Erten, H. (eds) Health and Safety Aspects of Food Processing Technologies. Springer, Cham. https://doi.org/10.1007/978-3-030-24903-8_23

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