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Bacteriocin: A Potential Biopreservative in Foods

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Recent Developments in Microbial Technologies

Part of the book series: Environmental and Microbial Biotechnology ((EMB))

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Abstract

Biopreservation method focuses a great attention to food industry and consumers. Antimicrobial peptides were also termed as proteins or polypeptides produced by bacteria of both Gram negative and Gram positive, during their growth and possess antimicrobial activities. Even though bacteriocins are categorized as antibiotics, they are not. Bacteriocins are generally ribosomally synthesized; some are posttranslationally modified. They have a broader spectrum of activity to the closely related strains. Microbes produced bacteriocins during the primary phase of growth, but antibiotics are synthesized only as secondary metabolites. Bacteriocins are generally cationic and low molecular weight, are easily digested by intestinal enzymes and contain a surplus of arginyl and lysyl residue. They are amorphous in nature and showed helical structure when soaked in aqueous solution. Nowadays bacteriocins are widely used in food processing as natural preservatives, and the use of their metabolic products is generally recognized as safe (GRAS). The natural antimicrobial compound undergoes research in a genetic level as alternative to conventional antibiotics which will benefit both the consumer and the producers.

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Author information

Authors and Affiliations

  1. Department of Chemistry and Bioscience, Srinivasa Ramanujan Centre, SASTRA Deemed to be University, Kumbakonam, Tamilnadu, India

    Bhuvaneswari Manivel

  2. Department of Microbiology, Shrimati Indira Gandhi College, Trichy, Tamilnadu, India

    Subashini Rajkumar

Authors
  1. Bhuvaneswari Manivel
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  2. Subashini Rajkumar
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Editor information

Editors and Affiliations

  1. Department of Botany, Mahatma Gandhi Central University, Motihari, Bihar, India

    Ram Prasad

  2. Himalayan School of Biosciences, Swami Rama Himalayan University, Dehradun, Uttarakhand, India

    Vivek Kumar

  3. Department of Microbiology, Lovely Professional University, Phagwara, Punjab, India

    Joginder Singh

  4. Department of Biotechnology, Dr Harisingh Gour Central University, Sagar, Madhya Pradesh, India

    Chandrama Prakash Upadhyaya

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Manivel, B., Rajkumar, S. (2021). Bacteriocin: A Potential Biopreservative in Foods. In: Prasad, R., Kumar, V., Singh, J., Upadhyaya, C.P. (eds) Recent Developments in Microbial Technologies. Environmental and Microbial Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-15-4439-2_6

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