Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria
Abstract
Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial species. The antimicrobial activity of this group of natural substances against foodborne pathogenic, as well as spoilage bacteria, has raised considerable interest for their application in food preservation. Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat and other physical treatments, satisfying the demands of consumers for foods that are fresh tasting, ready to eat, and lightly preserved. In recent years, considerable effort has been made to develop food applications for many different bacteriocins and bacteriocinogenic strains. Depending on the raw materials, processing conditions, distribution, and consumption, the different types of foods offer a great variety of scenarios where food poisoning, pathogenic, or spoilage bacteria may proliferate. Therefore, the effectiveness of bacteriocins requires careful testing in the food systems for which they are intended to be applied against the selected target bacteria. This and other issues on application of bacteriocins in foods of dairy, meat, seafood, and vegetable origins are addressed in this review.
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Prevention of food spoilage by using biopreservative agents such as probiotics and their antimicrobial compounds is a satisfactory alternative approach to prevent spoilage without altering the taste and smell of food products.
“The prevention of food spoilage by using biopreservative agents such as probiotics and their antimicrobial compounds is a satisfactory alternative approach to prevent spoilage without altering the taste and smell of food products [4].”
From Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk (2023) · cites this paper as [4]
The use of LAB as bioprotective agents also ensures food quality and safety without the need to resort to chemical preservatives.
“The use of LAB as bioprotective agents also ensures food quality and safety without the need to resort to chemical preservatives [128].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [128]
In the dairy industry, the main bacterial pathogens that need to be controlled are those that can survive and multiply in products produced from raw milk, or that arise from contamination after pasteurization, such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella spp.
“In the dairy industry, the main bacterial pathogens that need to be controlled are those that can survive and multiply in products produced from raw milk, or that arise from contamination after pasteurization, such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella spp. [128,129,130].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [128]
Bacteriocin-producing LAB species such as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products.
“Such bacteriocin-producing LAB species as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products [17,128,143,144,145,146].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [128]
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References 380 · Cited by 305
- Authors
- Gálvez, A., López, R. L., Abriouel, H., Valdivia, E., & Omar, N. B.
- Affiliations
- Universidad de Jaén (ES)
- Universidad de Granada (ES)
- Venue
- Critical Reviews in Biotechnology
- Publisher
- Informa UK Limited
- Published
- 2008-01
- Volume
- 28
- Issue
- 2
- Pages
- 125-152
- ISSN
- 0738-8551 (ISSN-L)
- 1549-7801
- OpenAlex
- W2121000569
- Cited by
- 305
- References
- 380
- Citations by year
- 2026: 2 · 2025: 12 · 2024: 12 · 2023: 9 · 2022: 12 · 2021: 12 · 2020: 13 · 2019: 14 · 2018: 15 · 2017: 23 · 2016: 12 · 2015: 23 · 2014: 35 · 2013: 26 · 2012: 19
- FWCI
- 2.88
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- bacteriocins, antimicrobial peptides, food preservation, foodborne pathogens, spoilage bacteria, natural preservatives, dairy products, meat products, seafood, vegetable foods, food safety
- MeSH terms
- Bacteriocins, Food Contamination, Food Microbiology, Food Preservation, Bacterial Physiological Phenomena
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