BACTERIOCIN PRODUCED BY LACTIC ACID BACTERIA: A PROBIOTIC
DOI:
https://doi.org/10.22159/ijpps.2024v16i3.50326Keywords:
Bacteriocin, Lactic acid bacteria, Bio-preservative, Antimicrobial spectrumAbstract
Chemical preservatives, usually used during the long period, to protect the food materials by controlling undesirable bacteria and harmful spoiler, have been proved as toxic to human health. Conscious consumers have serious awareness to purchase safe foods without chemical additives. In the recent years, bio-preservation is gained increasing attention to harmonize consumer demands along with standard food quality. Various attempts are growing on the use of micro-organisms or their antimicrobial metabolites for the protection of food products. The bacteriocins produced by lactic acid bacteria (LAB) have a relatively broad antimicrobial spectrum against variety of food-borne pathogenic and spoilage bacteria. Bacteriocin-producing lactic acid bacteria or bacteriocins can be used in foods as bio-preservatives. The review is focused on bacteriocin produced by lactic acid bacteria.
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