Bacteriocin-based Food Preservation Solution

Bacteriocins are ribosome-synthesized peptides that inhibit food spoilage bacteria. They are widely used as food bioprotectants and can be used in combination with other food preservation methods to have synergistic or additive effects. Aprofood focuses on interesting applications of bacteriocin in the food field and provides comprehensive bacteriocin-based food preservation solutions to customers around the world.

Overview of Bacteriocins

Bacteriocins are produced by many gram-positive and gram-negative species, but laboratory-produced bacteriocins are especially important for the food industry because these bacteria are generally considered safe (GRAS status). Furthermore, since most bacteriocin-producing LABs are natural food isolates, they are well suited for food applications. Although food/drinks are preserved using various methods other than bacteriocin production, an increasingly health-conscious public may seek to avoid foods that are extensively processed or contain chemical preservatives. Therefore, laboratory production of bacteriocins is not only beneficial to the bacteria themselves, but can also be used by the food industry as a tool to control undesired bacteria in a food-grade and natural way, which may be more acceptable to consumers.

Fig. 1 Characteristics of bacteriocins from different group of microbes. (Liu, et al., 2022)

Application of Bacteriocins in Food

To date, the only commercially produced bacteriocins are nisin, produced by Lactic acid bacteria, and pediocin PA-1, produced by Pediococcus acidilactici. Nisin has been shown to be effective in many food systems, inhibiting the growth of a wide variety of Gram-positive bacteria, including many important foodborne pathogens such as Listeria monocytogenes. The use of bacteriocins inhibits spoilage bacteria in cheese and accelerates cheese ripening by increasing the release of enzymes within the bacterial cells. A number of yet-to-be-commercialized bacteriocins, such as Lactobacin 3147 and Lactobacin 481, have also been reported in the scientific literature, which have shown potential as natural food biological preservatives and flavor enhancers. Therefore, it is valuable to deeply study the basic structural and functional properties of bacteriocins and explore their application potential in different food models.

Fig. 2 Antimicrobial mechanism of bacteriocins alone and combined with other technologies. (Liu, et al., 2022)

Our Solutions

Bacteriocin can inhibit the growth of putrefactive bacteria and is a potential biological protective agent in the food industry. Aprofood focuses on bacteriocin, an important metabolite of microorganisms, and relies on advanced technology and professional knowledge to provide customers around the world with comprehensive food preservation solutions based on bacteriocins.

• Provide customization of joint use scheme of bacteriocin and various food preservation technologies (physical, chemical and biological).
• Provide compound formula customization based on bacteriocin and various functional ingredients of food.
• According to the product characteristics and project objectives, provide a comprehensive evaluation based on the application of bacteriocin in food preservation.

Our Advantages

Comprehensive Solutions

Multimethod Analysis

Professional Team

Cost-effective Service

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on bacteriocins. Please contact us for more possibilities of your project!

References

1. Liu G, Nie R, Liu Y, Mehmood A. Combined antimicrobial effect of bacteriocins with other hurdles of physicochemic and microbiome to prolong shelf life of food: A review. (2022). The Science of the Total Environment, 825:154058.
2. Johnson, E. M., Jung, D. Y., Jin, D. Y., Jayabalan, D. R., Yang, D., & Suh, J. W. (2018). Bacteriocins as food preservatives: Challenges and emerging horizons. Critical reviews in food science and nutrition, 58(16), 2743–2767.