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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation
Open accessAbstract
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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“Other bacteriocins, such as enterocins, have been shown to be more effective than nisin in inhibiting L. monocytogenes [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
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“However, the efficacy of nisin has some limitations, since it cannot be used in foods with neutral or alkaline pH, or in foods that require LAB for fermentation [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
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“In addition, bacteriocins are sensitive to digestive proteases such as pancreatin, trypsin, and chymotrypsin, and therefore have no negative effects on the gut microbiota [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
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“In addition, bacteriocins are sensitive to digestive proteases such as pancreatin, trypsin, and chymotrypsin, and therefore have no negative effects on the gut microbiota [194].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
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“Bacteriocins produced by LAB are often active over a wide pH range, resist high temperatures, and inhibit the growth of a variety of food spoilage and pathogenic bacteria.”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [194]
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Azizian, A., Noori, N., Gandomi, H., Misaghi, A., & Khanjari, A. (2026) · Iranian Journal of Nutrition Sciences and Food Technology · doi:10.66224/nsft.21.3.51
Totala, S. K., Shaikh, F. K., & Hallur, R. L. S. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102736
Emerging instrumental technologies in food preservation: A new era of safety and sustainability
Ceballos, M. W. G., Saif, H., Angelo, S. K. R.-D., Rasgo, J. R. F., Assatarakul, K., & Bordenave-Juchereau, S. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-44384-8.00009-8
Biopreservation using lactic acid bacteria, bacteriophages, and enzymes
Mohammadian, F., Elsababty, Z. E., Azam, H. M. H., Biçer, E. B., & Zingale, I. M. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-44384-8.00011-6
Postbiotics: the route from whey fermentation to functional beverages and food packaging materials
Меnkinoska, М., Goranova, Z. T., Andronikov, D., Angeleska, A., Nikolovska, R. C., Stojkovikj, E. D., Esmerov, I., Uzunov, R., Ljupco, A., Kumar, N., et al. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1943948
Metadata
- Authors
- Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C.
- Affiliations
- Universidade dos Açores (PT)
- Corresponding author
- Silva, Célia C. G.
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2018-04-09
- Volume
- 9
- Pages
- 594-594
- ISSN
- 1664-302X (ISSN-L)
- 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
- 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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