Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives

Abstract

Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight (MW), and antimicrobial spectrum, bacteriocins are classified in three different groups: lantibiotics and non-lantibiotics of low MW, and those of higher MW. Several strategies for isolation and purification of bacteriocins from complex cultivation broths to final products were described. Biotechnological procedures including salting-out, solvent extraction, ultrafiltration, adsorption-desortion, ion-exchange, and size exclusion chromatography are among the most usual methods. Peptide structure-function studies of bacteriocins and bacterial genetic advances will help to understand the molecular basis of their specificity and mode of action. Nisin is a good example of commercial success, and a good perspective is open to continue the study and development of new bacteriocins and their biotechnological applications. These substances in appropriate concentrations may be used in veterinary medicine and as animal growth promoter instead usual antibiotics, as well as an additional hurdle factor for increasing the shelf life of minimal processed foods.