Cited by 601Probiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food Safety

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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

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Silva, Célia C. G., Silva, Sofia P. M., Ribeiro, Susana C.·2018·Frontiers in Microbiology

DOI 10.3389/fmicb.2018.00594PMC PMC5900009

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Abstract

In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.

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Authors: Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C.
Affiliations: Universidade dos Açores (PT)
Corresponding author: Silva, Célia C. G.
ORCID: Silva, Célia C. G.
Silva, Sofia P. M.
Ribeiro, Susana C.
Venue: Frontiers in Microbiology
Publisher: Frontiers Media SA
Published: 2018-04-09
Volume: 9
Pages: 594-594
ISSN: 1664-302X (ISSN-L)
DOI: 10.3389/fmicb.2018.00594
PMC: PMC5900009
OpenAlex: W2797148322
Cited by: 601
References: 155
Citations by year: 2026: 64 · 2025: 77 · 2024: 81 · 2023: 77 · 2022: 80 · 2021: 86 · 2020: 89 · 2019: 32 · 2018: 15
FWCI: 5.63
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (unspecified)
Locations: Frontiers in Microbiology (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders: Fundo Regional para a Ciência e Tecnologia (M3.1.2/F/011/ 2011)
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 › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
Keywords: bacteriocins, bacteriocin-producing lactic acid bacteria, dairy product preservation, natural food preservatives, chemical preservative alternatives, dairy spoilage, pathogen control, yogurt, cheese, milk, shelf life extension, food safety

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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

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