BACTERIOCIN: A NOVEL APPROACH FOR PRESERVATION OF FOOD
Bacteriocins are antimicrobialÂ peptides which are ribosomallyÂ synthesized and produced by Lactic acid bacteria. They play a major role in prevention of human disease such as cancer, inflammatory disease, respiratory infection, systemic infection, intestinal disorder and bacterial infection and also contribute in maintaining the healthy gut microflora. Now dayâ€™s bacteriocin is emerging as the very promising natural alternative against the antibiotic and chemical preservatives and gaining commercial importance worldwide. The inhibition of pathogenic bacterial strains occurs due to cell permiabilization, but producing strains are protected from it by specific immunity proteins. They are mainly classified in 4 classes: class I, class II, class III, and class IV bacteriocin based on lantibiotics ring. Nisin, Pediocin, Lactococcin B, Acidocin CH5, Curvacin A, and Sakacin are the bacteriocins, which have strong inhibition against pathogenic bacterial strain and used in food preservation. This review article summarizes and focuses on general introduction, classification, ecology and potential applications of bacteriocin as biopreservatives in food industry.
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