Advances in Antibacterial Modes of Action of Bacteriocin and Food Industry Applications
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Abstract:
Food-borne diseases and food spoilage caused by contamination by pathogens and other microorganisms area major probleminthe food industry. Bacterial resistance to conventional antibiotic preservatives may threatenhuman health. The current huge demand for safe and natural food preservatives has spurred intensive research aiming to develop novel compounds active against foodborne pathogens. Bacteriocins are polypeptides or precursor polypeptides secreted by predator bacterial cells. The molecular weights of bacteriocins range from 1 to 100 ku. Bacteriocins can kill or inhibit sensitive bacteria competing for nutrients in the same ecosystem. A few bacteriocins also exhibit additional antiviral and antifungal properties. Different modes of action of bacteriocins have been reported, including pore formation and inhibition of cell wall/nucleic acid/protein synthesis. This review summarizes the classification, antibacterial mechanisms, and characteristics of bacteriocins, and their latest applicationsin the food industry. The review provides a theoretical basis for the better application of bacteriocins in the food industry and will inform food preservation technology innovation and developments.
