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Indian Journal of Microbiology

, Volume 49, Issue 3, pp 204–211 | Cite as

Bacteriocin: safest approach to preserve food products

  • Neha GautamEmail author
  • Nivedita Sharma
Review

Abstract

Start of the 21st century with its universal call to feed the hungry is an appropriate time to refocus attention on food security and especially the impact of biopatenting on poor communities who are the primary victims of hunger in our world. Antibacterial metabolites of lactic acid bacteria and Bacillus spp have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in food. Among them, bacteriocin is used as a preservative in food due to its heat stability, wider pH tolerance and its proteolytic activity. Due to thermo stability and pH tolerance it can withstand heat and acidity/alkanity of food during storage condition. Bacteriocin are ribosomally synthesized peptides originally defined as proteinaceous compound affecting growth or viability of closely related organisms. Research is going on extensively to explore the nascent field of biopreservation. Scientists all over the world are showing their keen interest to isolate different types of bacteriocin producing strains and characterize bacteriocin produced by them for food preservation.

Keywords

Bacteriocin Biopreservative Food pathogen Chemical preservative 

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Copyright information

© Association of Microbiologists of India 2009

Authors and Affiliations

  1. 1.Microbiology Research Laboratory, Department of Basic SciencesDr. Y. S. Parmar University of Horticulture and ForestryNauni, SolanIndia

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