Cited by 114Probiotics and Fermented FoodsAntimicrobial Peptides and ActivitiesEssential Oils and Antimicrobial Activity

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Plantaricin bacteriocins: As safe alternative antimicrobial peptides in food preservation—A review

Abdulhussain Kareem, Raghda, Razavi, Seyed Hadi·2020·Journal of Food Safety

DOI 10.1111/jfs.12735

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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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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
ORCID: Abdulhussain Kareem, Raghda
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
DOI: 10.1111/jfs.12735
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
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
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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Plantaricin bacteriocins: As safe alternative antimicrobial peptides in food preservation—A review

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