Innovative perspectives on bacteriocins: advances in classification, synthesis, mode of action, and food industry applications
Sara Bahrami, Hashem Andishmand, Zahra Pilevar, Fataneh Hashempour‐Baltork, Mohammadali Torbati, Manouchehr Dadgarnejad, Hossein Rastegar, Saeed Mohammadi, Sodeif Azadmard‐Damirchi
Abstract
Bacteriocins, natural antimicrobial peptides produced by bacteria, present eco-friendly, non-toxic, and cost-effective alternatives to traditional chemical antimicrobial agents in the food industry. This review provides a comprehensive update on the classification of bacteriocins in food preservation. It highlights the significant industrial potential of pediocin-like and two-peptide bacteriocins, emphasizing chemical synthesis methods like Fmoc-SPPS to meet the demand for bioactive bacteriocins. The review details the mode of action, focusing on mechanisms such as transmembrane potential disruption and pH-dependent effects. Furthermore, it addresses the limitations of bacteriocins in food preservation and explores the potential of nanotechnology-based encapsulation to enhance their antimicrobial efficacy. The benefits of nanoencapsulation, including improved stability, extended antimicrobial spectrum, and enhanced functionality, are underscored. This understanding is crucial for advancing the application of bacteriocins to ensure food safety and quality.