Application of Bacteriocins in the Food Industry

Gu, Qing

doi:10.1007/978-981-99-2661-9_4

Cited by 3 publications

(2 citation statements)

References 100 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, the spectrum of antimicrobial action exerted by the strain is a factor to be put into consideration. Bacteriocin producers are attracting extra attention due to their antimicrobial properties and biological activities, which can also contribute to extending the shelf life of produced product, especially if one of the starter cultures is a bacteriocin producer (in the case of foods and dairy products) [5,6]. This will minimize the need to purify bacteriocin or add it in a specific concentration.…”

Section: Introductionmentioning

confidence: 99%

“…Bacteriocins have the advantage of being a natural alternative to harmful chemical preservatives [5]. Nisin is one of the potent bacteriocins in the preservation field, as it has been commercially used (alone or in combination with other bacteriocins) to preserve seafood and meat and increase its shelf life [6]. Furthermore, adding a plant extract that has ethnobotanical value to the functional product will increase its beneficial properties.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improving the Functionality of Yogurt after Fortification with a Synbiotic Combination of a Potential Probiotic and Bacteriocin-Producing Bacteria and Hydnora abyssinica Phytosomes

Daba,

Elkhateeb,

Soliman

et al. 2024

Processes

View full text Add to dashboard Cite

Functional dairy products are attracting consumers’ attention, as they simultaneously have nutritional and health benefits. Hence, we aimed in this study to fortify a dairy product (yogurt) with phytosomes of extract from Hydnora abyssinica (a holoparasitic plant that has ethnobotanical value) and a potential bacteriocin-producing probiotic lactic acid bacterium (LAB). Goat cheese was screened for LAB with promising antimicrobial activity, and the safety and probiotic potential of the selected isolate were studied. As a result, strain GA5 was selected due to its wide antimicrobial activity that was suggested to be caused by bacteriocin production. Moreover, this strain showed promising stress tolerance, in vitro antioxidant activity (95 ± 2.8%), and hydrophobic potential (87.18 ± 3.43%). Strain GA5 was molecularly identified as Lactiplantibacillus plantarum GA5. On the other hand, a hydromethanolic extract was prepared from H. abyssinica flowers, and its prebiotic potential and polyphenol content were evaluated. This extract was also encapsulated in phytosomes. Then, the physical and morphological characteristics of prepared phytosomes were studied. Yogurt fortified with these ingredients (L. plantarum GA5 together with free H. abyssinica extract or its extract encapsulated in phytosomes) showed higher antioxidant content, viscosity, texture profile, and sensory properties than the control. Furthermore, the yogurt remained unspoiled for over 21 days, indicating that the added ingredients prolonged its shelf life. As far as we know, this is the first study describing the fortification of yogurt with H. abyssinica phytosomes and a potential bacteriocin-producing probiotic LAB.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improving the Functionality of Yogurt after Fortification with a Synbiotic Combination of a Potential Probiotic and Bacteriocin-Producing Bacteria and Hydnora abyssinica Phytosomes

Daba,

Elkhateeb,

Soliman

et al. 2024

Processes

View full text Add to dashboard Cite

show abstract

Insect-derived antimicrobial peptides and their potential use as antibiotic and foodborne preservative

Domínguez Razo,

Herrera,

Lalanne

et al. 2025

Improving Health and Nutrition Through Bioactive Compounds

View full text Add to dashboard Cite

Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment

Lima,

Carneiro,

Pinto

et al. 2024

Journal of Applied Microbiology

View full text Add to dashboard Cite

Aims This study aimed to prospect and isolate lactic acid bacteria (LAB) from an artisanal cheese production environment, to assess their safety, and to explore their bacteriocinogenic potential against Listeria monocytogenes. Methods and results Samples were collected from surfaces of an artisanal-cheese production facility and after rep-PCR and 16S rRNA sequencing analysis, selected strains were identified as to be belonging to Lactococcus garvieae (1 strain) and Enterococcus faecium (14 isolates, grouped into three clusters) associated with different environments (worktables, cheese mold, ripening wooden shelves). All of them presented bacteriocinogenic potential against L. monocytogenes ATCC 7644 and were confirmed as safe (γ-hemolytic, not presenting antibiotic resistance, no mucus degradation properties, and no proteolytic or gelatinase enzyme activity). Additionally, cell growth, acidification and bacteriocins production kinetics, bacteriocin stability in relation to different temperatures, pH, and chemicals were evaluated. According to performed PCR analysis all studied strains generated positive evidence for the presence of entA and entP genes (for production of enterocins A and enterocins P, respectively). However, pediocin PA-1 associated gene was recorded only in DNA obtained from E. faecium ST02JL and Lc. garvieae ST04JL. Conclusions It is worth considering the application of these safe LAB or their bacteriocins in situ as an alternative means of controlling L. monocytogenes in cheese production environments, either alone or in combination with other antimicrobials.

show abstract

Application of Bacteriocins in the Food Industry

Cited by 3 publications

References 100 publications

Improving the Functionality of Yogurt after Fortification with a Synbiotic Combination of a Potential Probiotic and Bacteriocin-Producing Bacteria and Hydnora abyssinica Phytosomes

Improving the Functionality of Yogurt after Fortification with a Synbiotic Combination of a Potential Probiotic and Bacteriocin-Producing Bacteria and Hydnora abyssinica Phytosomes

Insect-derived antimicrobial peptides and their potential use as antibiotic and foodborne preservative

Bacteriocinogenic anti-listerial properties and safety assessment of Enterococcus faecium and Lactococcus garvieae strains isolated from Brazilian artisanal cheesemaking environment

Contact Info

Product

Resources

About