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Active Finishing Agents for Food Bio- Preservation Based on Natural Origin to Prevent Microbial Risks
Published in Mohd Yusuf, Shafat Ahmad Khan, Biomaterials in Food Packaging, 2022
Smrita Singh, Lalit Prasad, Ashutosh Singh Chauhan, Shafat Ahmad Khan
Bacteriocins are minute polypeptide molecules or protein, biosynthesized within ribosomes that exhibit antimicrobial activity against several closely related groups of bacteria and other unrelated groups of microbes. Nowadays, bacteriocins are classified as heat-stable cationic peptides, produced by mainly Lacto bacillus (lactic acid bacteria, LAB), which show wide-spectrum antibacterial potential [1, 2]. Bacteriocins are proven toxicologically safe, as they are produced by both Gram-positive and Gram-negative species, which are an important part of the defense system. Bacteriocins produced from Gram-positive bacteria are heat stable and function at the wide range of pH and have broad-spectrum antibacterial activity, while bacteriocins from Gram-negative bacteria are heat labile (exception being Microcin V from E. coli) and have narrow antibacterial activity range.
Microbial Biofilms
Published in Bakrudeen Ali Ahmed Abdul, Microbial Biofilms, 2020
Muhsin Jamal, Sayed Muhammad Ata Ullah Shah Bukhari, Sana Raza, Liloma Shah, Redaina, Noor-ul-ain Ali, Saadia Andleeb
Biofilms have adverse effects on human activity, and numerous strategies are used for the prevention and removal of biofilm. Traditionally, chemical and physical approaches like chlorination, ultraviolet disinfection, and flushing are used for controlling and removing biofilms. However, due to the lack of both effectiveness and safety of these stratifies, the concerns still persist (Srinivasan et al. 2008). In the late twentieth century, researchers tried to prove through experimentation that several naturally occurring compounds have antimicrobial characteristics (Cowan 1999). However, antibiofilm activities have been accredited to numerous natural substances like diverse essential oil (EO), plant extracts, and honey, and such properties are investigated expansively. Phages are supposed to be the largest group of microbes in the environment having antibacterial activity irrespective of their resistance (Pires et al. 2011). Quorum sensing (QS) plays a crucial role in the formation of biofilm, and QS inhibition is a hopeful approach for preventing biofilms (Ueda and Wood 2009). Nanotechnology is also a promising tool for control and prevention of biofilm, e.g., silver nanoparticles (AgNPs) (Kalishwaralal et al. 2010). Bacteriocins are antimicrobial peptides produced by prokaryotes which are commonly used against closely related bacterial species having a role in controlling bacterial biofilms (Hetrick et al. 2009). In this chapter, we have discussed biofilms in detail, such as biofilm formation, properties, biodiversity, and several current managements for the control of biofilms.
Biodegradable Eco-Friendly Packaging and Coatings Incorporated of Natural Active Compounds
Published in Sanjay Mavinkere Rangappa, Parameswaranpillai Jyotishkumar, Senthil Muthu Kumar Thiagamani, Senthilkumar Krishnasamy, Suchart Siengchin, Food Packaging, 2020
Josemar Gonçalves de Oliveira-Filho, Ailton Cesar Lemes, Anna Rafaela Cavalcante Braga, Mariana Buranelo Egea
Table 6.6 presents the main bacteriocins studied as biopreservatives in foods and their antimicrobial characteristics. The antimicrobial activity of bacteriocins presents particularities depending on each class. However, in general, the mechanism of action of bacteriocins is mainly due to the interruption of cell wall integrity or inhibition of protein or nucleic acid synthesis. Bacteriocins bind to cell wall components, including lipid or surface molecular binding sites, specific or nonspecific binding to the receptor, which facilitates the formation of pores or directs cell lysis, resulting in cell death via force dissipation proton driving the bacterial system (Ariyapitipun et al., 2000; Ahmad et al., 2017).
Production of nisin from Lactococcus lactis in acid-whey with nutrient supplementation
Published in Preparative Biochemistry & Biotechnology, 2023
Sahana Vijayakumar, Vishnu G., Prajna Rao Krishnapura, Regupathi Iyyaswami
A bacteriocin, Nisin, produced by lactic acid bacteria (LAB) has garnered a lot of attention as a natural preservative in the food industry because of its proven safety and potency against various food spoilage microbes and pathogenic bacteria.[7] Nisin is a small amphiphilic peptide of about 3000 Da produced by the Lactococcus lactis species with antagonistic activity against many gram-positive bacteria.[8] Nisin belongs to the ‘Type A’ lantibiotics, whose primary mode of inactivation is forming pores in the cytoplasmic membrane of the microorganisms. The presence of unusual amino acids in nisin, such as lanthionines, provides thermostability, acid tolerance, resistance to proteolytic degradation, and antibiotic activity. Therefore, nisin can be used as a preservative even with foods processed at higher temperatures or food systems with natural proteases.[7] Nisin is effective in small concentrations. It is also toxicologically safe and not known to cause any side effects or adverse interactions like antibiotics.[9] Hence, it is considered “Generally Regarded as Safe (GRAS)” by US Food and Drug Administration,[10] and listed as an approved food additive in the EU.[11] The most prominent antimicrobial peptide, nisin, is currently used as a food preservative in dairy, beverage, meat, and vegetable products.[12]
Bacteriocin production and inhibition of Bacillus subtilis by Lactobacillus paracasei HD1.7 in an indirect coculture system
Published in Preparative Biochemistry & Biotechnology, 2021
Yanxin Ren, Yan Zhang, Xinglin Li, Dongni Gao, Yanyang Sun, Wenxiang Ping, Jingping Ge
Bacteriocin is a type of bioactive peptide or protein secreted by bacteria in the process of growth.[1] They can inhibit microorganisms specifically related to their own growth and metabolism,[2,3] and the strains that produce bacteriocin are not affected by them. Due to the increasing number of strains resistant to antibiotics, finding the best substitute for antibiotics has become a global problem. Among many antibacterial compounds, Lactobacillus bacteriocin has been widely considered due to its safety and nontoxicity. Lactobacillus paracasei HD1.7 (CCTCCM 205015) can produce bacteriocin Paracin 1.7,[4] which can widely inhibit the activities of G+ and G−[5] and serves as a potential preservative in the production of fruits, vegetables, sausages and fermented products.[6]
Characterization and mode of action of a potent bio-preservative from food-grade Bacillus licheniformis MCC 2016
Published in Preparative Biochemistry and Biotechnology, 2019
Nithya Vadakedath, Prakash M. Halami
With an ever-increasing emergence of multidrug-resistant bacteria that cause severe and deadly infections,[1] the screening of novel antimicrobial compounds is very imperative. Furthermore, the toxic concerns associated with the preservatives and antibiotics produced by chemical synthesis have forced the scientific community to search for natural, potential, and safe bacteriocins for the biopreservation of processed foods. Several bacteria produce antibacterial peptide (ABP), the so-called bacteriocins or bacteriocin-like substances, to survive in natural ecological niches.[2] The ABPs of bacteria that are isolated from their natural habitat can find potential application in the pharmaceutical and food industries to mitigate both pathogenic and food spoilage microorganisms. In addition, the susceptibility of ABPs to proteases suggests that they can be used as biopreservatives with no harm to the consumers and the surrounding environment.[3]