Biotechnological potential of lactic acid bacteria derived bacteriocins in sustainable food preservation

Abstract

This review paper discusses the biotechnological potential of lactic acid bacteria (LAB) in the food industry, specifically their ability to produce antimicrobial substances known as bacteriocins. As interest in natural alternatives to synthetic food preservatives grows, bacteriocins have gained significant attention due to their ability to enhance the shelf life and safety of food products. The paper explores the classification, biosynthesis, mode of action, production, and purification of bacteriocins. By examining how these antimicrobial peptides inhibit pathogenic bacteria, the equilibrium of microbial populations can be maintained, leading to improved food preservation. The diverse range of bacteriocins produced by LAB and their effectiveness as natural preservatives in food manufacturing are highlighted. The overall goal of the review is to provide insights into the potential of LAB and bacteriocins for biological food preservation. Understanding the various aspects of bacteriocin production and their mode of action can contribute to the development of sustainable and safe food preservation strategies, promoting the use of natural alternatives in the food industry.