Plantaricin Bacteriocins: As Safe Alternative Antimicrobial Peptides in Food Preservation—A Review
Abstract
Abstract Many peptides are excreted by gram‐positive (+) and gram‐negative (−) bacteria, possessing antimicrobial properties, called bacteriocins. Common bacterial species produce bacteriocins are called lactic acid bacteria. Nowadays, plantaricins are natural antimicrobial peptides produced byLactobacillus plantarumstrains have obtained special attention. TheL. plantarumand their bacteriocins have got great importance in different areas as food biopreservatives and/or starters in dairy products, meat products, and fish products also, were used for treating diseases caused by pathogenic bacteria that is, reducing symptoms of irritable bowel syndrome disease (IBS) and decreasing the number of colonies of pathogenic bacteria in the wound‐burning model in mice. Moreover, plantaricins have got a potent protective role against urinary tract infection (UTI). Although there are many studies on the types of bacteriocins and their purification and uses, such as Nisin and Pediocin, there have been no reports in the literature on the characterizations, production, and purification of plantaricins. The present review aims to describe plantaricins and some of their features and applications in general. Also mentioned are the most common methods of isolation and purification.
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PlnA is a peptide pheromone that induces the production of two peptide bacteriocins, PlnEF and PlnJK, and has a membrane-permeabilizing, strain-specific antimicrobial effect.
“PlnA is a peptide pheromone that induces the production of two peptide bacteriocins, PlnEF and PlnJK. It also has a membrane-permeabilizing, strain-specific antimicrobial effect [53,54].”
From Genomic Characterization of Lactiplantibacillus plantarum Strains: Potential Probiotics from Ethiopian Traditional Fermented Cottage Cheese (2024) · cites this paper as [53]
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Umanets, A., SURONO, I. S., & Venema, K. (2023) · Figshare · doi:10.6084/m9.figshare.24089435
Umanets, A., SURONO, I. S., & Venema, K. (2023) · Figshare · doi:10.6084/m9.figshare.24089426
Umanets, A., SURONO, I. S., & Venema, K. (2023) · Figshare · doi:10.6084/m9.figshare.24089429
- Authors
- Abdulhussain Kareem, R., & Razavi, S. H.
- Affiliations
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology University of Tehran Karaj Iran
- University of Tehran (IR)
- Corresponding author
- Razavi, Seyed Hadi
- Venue
- Journal of Food Safety
- Publisher
- Wiley
- Published
- 2019-11-19
- Volume
- 40
- Issue
- 1
- ISSN
- 0149-6085 (ISSN-L)
- 1745-4565
- OpenAlex
- W2991456818
- Cited by
- 110
- References
- 104
- Citations by year
- 2026: 8 · 2025: 26 · 2024: 20 · 2023: 19 · 2022: 15 · 2021: 14 · 2020: 8
- FWCI
- 0.83
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Safety (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Antimicrobial Peptides and Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- plantaricin, bacteriocins, Lactobacillus plantarum, antimicrobial peptides, food biopreservatives, food preservation, nisin, pediocin, bacteriocin purification, starter cultures, dairy products, meat products, fishery products, irritable bowel syndrome, urinary tract infection, wound infection
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