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Cited by 446Probiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityBacterial Genetics and Biotechnology

Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality

O’Sullivan, L, Ross, R.P, Hill, C·2002·Biochimie
DOI 10.1016/s0300-9084(02)01457-8
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Abstract

Lactic acid bacteria (LAB) have been used for centuries in the fermentation of a variety of dairy products. The preservative ability of LAB in foods is attributed to the production of anti-microbial metabolites including organic acids and bacteriocins. Bacteriocins generally exert their anti-microbial action by interfering with the cell wall or the membrane of target organisms, either by inhibiting cell wall biosynthesis or causing pore formation, subsequently resulting in death. The incorporation of bacteriocins as a biopreservative ingredient into model food systems has been studied extensively and has been shown to be effective in the control of pathogenic and spoilage microorganisms. However, a more practical and economic option of incorporating bacteriocins into foods can be the direct addition of bacteriocin-producing cultures into food. This paper presents an overview of the potential for using bacteriocin-producing LAB in foods for the improvement of the safety and quality of the final product. It describes the different genera of LAB with potential as biopreservatives, and presents an up-to-date classification system for the bacteriocins they produce. While the problems associated with the use of some bacteriocin-producing cultures in certain foods are elucidated, so also are the situations in which incorporation of the bacteriocin-producer into model food systems have been shown to be very effective.

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Crossref · 10.1016/s0300-9084(02)01457-8

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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 [178]

  • Some bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms.

    “Some of these bacteriocins are effective against important foodborne pathogens, such as L. monocytogenes, S. aureus, Pseudomonas aeruginosa, and Salmonella enterica, as well as other spoilage microorganisms [178,189,190,191,192].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [178]

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Authors
O’Sullivan, L., Ross, R. P., & Hill, C.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • University College Cork (IE)
Corresponding author
Ross, R.P
ORCID
Venue
Biochimie
Publisher
Elsevier BV
Published
2002-05
Volume
84
Issue
5-6
Pages
593-604
ISSN
  • 0037-9042 (ISSN-L)
  • 0300-9084
DOI
10.1016/s0300-9084(02)01457-8
OpenAlex
W2057138984
Cited by
446
References
96
Citations by year
2026: 3 · 2025: 13 · 2024: 10 · 2023: 11 · 2022: 14 · 2021: 14 · 2020: 16 · 2019: 18 · 2018: 21 · 2017: 21 · 2016: 19 · 2015: 22 · 2014: 37 · 2013: 28 · 2012: 29
FWCI
2.16
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Biochimie (publishedVersion)
  • PubMed (publishedVersion)
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 › Genetics › Bacterial Genetics and Biotechnology
Keywords
bacteriocins, lactic acid bacteria, biopreservatives, food safety, food quality, antimicrobial activity, pathogenic microorganisms, spoilage microorganisms, bacteriocin classification, dairy fermentation
MeSH terms
Bacteria, Bacteriocins, Biological Factors, Food Microbiology

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