Bacteriocins: Applications in Food Preservation and Therapeutics
Parul Thapar, M. K. Salooja
Abstract
The awareness in preventing the use of chemical preservatives for food has increased. Not only this, but the prevalence of antimicrobial resistance in the food-borne pathogens that can cause infections such as food poisoning is also at a rise. This has led in the growing demand for the safe food. The bacteriocins can be used as an effective alternative in food preservation and safety. Bacteriocins are ribosomally synthesized proteins that possess certain inhibitory activities against diverse group of undesirable microorganisms. These are produced by both Gram-positive and Gram-negative bacteria and some of the archaeal species. Bacteriocins are safe for human consumption, since they can be degraded by proteolytic enzymes in the gastrointestinal tract. In this chapter, focus is made on an alternative and safe approach for food preservation and therapeutics through bacteriocins. The applications of different types of bacteriocins in preserving food are mentioned with regard to increased shelf life, additives, and packaging. Not only this, but also bacteriocins benefit in boosting the immune system and possess certain anticancer properties. Bacteriocins can also be used in controlling the antimicrobial resistance in certain food-borne pathogens. They are the future antimicrobial proteins for the food preservation and therapeutics in a cost-effective manner.