Application of bacteriocins in vegetable food biopreservation

Settanni, Luca; Corsetti, Aldo

doi:10.1016/j.ijfoodmicro.2007.09.001

Cited by 441Probiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food Safety

Application of bacteriocins in vegetable food biopreservation

Settanni, Luca, Corsetti, Aldo·2008·International Journal of Food Microbiology

DOI 10.1016/j.ijfoodmicro.2007.09.001

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Abstract

Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable food products using bacteriocinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriocins as food additives. In addition, applications of bacteriocins from non-LAB are also reviewed. The scopes of future directions of research are summarised.

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In recent years, bacteriocins have attracted considerable interest as a safe alternative to chemical preservatives for being rapidly hydrolyzed in the human gastrointestinal tract.
“In recent years, bacteriocins have attracted considerable interest as a safe alternative to chemical preservatives for being rapidly hydrolyzed in the human gastrointestinal tract [178,179,180,181,182].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [180]

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Authors: Settanni, L., & Corsetti, A.
Affiliations: University of Teramo (IT)
Corresponding author: Corsetti, Aldo
ORCID: Settanni, Luca
Corsetti, Aldo
Venue: International Journal of Food Microbiology
Publisher: Elsevier BV
Published: 2008-01
Volume: 121
Issue: 2
Pages: 123-138
ISSN: 0168-1605 (ISSN-L)
DOI: 10.1016/j.ijfoodmicro.2007.09.001
OpenAlex: W1993872143
Cited by: 441
References: 153
Citations by year: 2026: 10 · 2025: 16 · 2024: 27 · 2023: 13 · 2022: 20 · 2021: 25 · 2020: 32 · 2019: 27 · 2018: 28 · 2017: 26 · 2016: 27 · 2015: 24 · 2014: 36 · 2013: 28 · 2012: 35
FWCI: 1.45
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: International Journal of Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Nova Science Publishers (Nova Science Publishers, Inc.) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
Keywords: bacteriocins, vegetable foods, biopreservation, lactic acid bacteria, starter cultures, protective cultures, co-culture, fermented vegetables, microbiological stability, food safety
MeSH terms: Bacteria, Bacteriocins, Consumer Product Safety, Fermentation, Food Contamination, Food Microbiology, Food Preservation, Food Preservatives, Humans, Lactobacillus, Vegetables

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Application of bacteriocins in vegetable food biopreservation

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