Bacteriocins: Biological tools for bio-preservation and shelf-life extension

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• 作者：Lucy H. Deegan ; Paul D. Cotter ; Colin Hill and Paul Ross
• 关键词：Spoilage ; Pathogen ; Inhibitor ; Food grade
• 刊名：International Dairy Journal
• 出版年：2006
• 出版时间：September 2006
• 年：2006
• 卷：16
• 期：9
• 页码：1058-1071
• 全文大小：296 K

文摘

The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed in England in 1953 and since then has been approved for use in over 48 countries. The successful development of nisin from an initial biological observation through regulatory approval to commercial application is a model that has stimulated significant resurgence in bacteriocin research in recent years, but similar success is yet to be repeated on the same scale. In spite of this sobering fact, we remain convinced that bacteriocins can be exploited in foods in a variety of imaginative and commercially significant applications in bio-preservation and shelf-life extension. However, in order to fully realise this potential, it is necessary to understand the biology of bacteriocins; in particular, to elucidate structure–function relationships, production, immunity, regulation and mode of action. In this paper, we will discuss some of the advances, made mainly with other lactococcal bacteriocins, in improving food safety, food quality and preventing food spoilage.