Revisão: Aspectos gerais das bacteriocinas

Abstract

Bacteriocins are antimicrobial peptides synthesized in the ribosomes. A wide variety of bacteriocins have been described, which differ in their amino acid composition, biosynthesis, transport and mode of action. Bacteriocins can be found naturally in foods as products of normal or added (starters or probiotics) microbiota in several preparations. Due to their applicability against pathogenic contaminants in food, various studies have been published making the use of these peptides an alternative to traditional chemical preservatives. Considering the properties of bacteriocins and their potential application as bio-preservatives in foods and alternatives to antibiotics, this study presents an overview of bacteriocins with respect to their historical aspects, classification systems, biosynthesis and transport and mode of action, also presenting some applications in food industries.