Food microbiology: Bacteriocins: developing innate immunity for food

  title={Food microbiology: Bacteriocins: developing innate immunity for food},
  author={Paul D. Cotter and Colin Hill and Reynolds Paul Ross},
  journal={Nature Reviews Microbiology},
Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be… 

Antimicrobial microbes-bacteriocin producing lactic acid bacteria

Bacteriocins are ribosomally synthesized antimicrobial peptides that are inhibitory to other microorganisms, either within the same species (narrow spectrum) or across genera (medium to broad spectrum).

Bacteriocins: Promising Natural Antimicrobials

Bacteriocins are described as ribosomally synthesized small poly peptides that exert antimicrobial effects against closely or non-closely related bacteria, thereby allowing the design of new technologies for combating microbial pathogens in many industrial applications.

A Natural Way of Food Preservation: Bacteriocins and Their Applications

Bacteriocins having specifically narrow-spectrum antimicrobial activity have been introduced in recent years against food related pathogens species such as Bacillus, Listeria, Staphylococcus and Clostridium.

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems?

This review will focus on the use of bacteriocins alone, or in combination with other innovative processing methods to control spores in food, the current knowledge and gaps therein with regard to bacteriokin-spore interactions and discuss future research approaches to enable spores to be more effectively targeted by bacteriOCins in food settings.

Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria

Application of bacteriocins may help reduce the use of chemical preservatives and/or the intensity of heat and other physical treatments, satisfying the demands of consumers for foods that are fresh tasting, ready to eat, and lightly preserved.

Natural Preservatives-Research Progress in Class II a Bacteriocins

  • S. LiuZhijiang Zhou
  • Biology
    2010 4th International Conference on Bioinformatics and Biomedical Engineering
  • 2010
An overview of the knowledge of class Ⅱa bacteriocins in the aspects of structure, mode of action, genetic characteristics as well as food applications is provided.


This review article summarizes and focuses on general introduction, classification, ecology and potential applications of bacteriocin as biopreservatives in food industry.



Bacteriocins and their Food Applications.

  • H. C. AndD. Hoover
  • Medicine, Biology
    Comprehensive reviews in food science and food safety
  • 2003
This review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.

Bacteriocins of lactic acid bacteria.

Pediocin PA-1, a Wide-Spectrum Bacteriocin from Lactic Acid Bacteria

Pediocin PA-1 is a broad-spectrum lactic acid bacteria bacteriocin that shows a particularly strong activity against Listeria monocytogenes, a foodborne pathogen of special concern among the food industries.

Class IIa bacteriocins: biosynthesis, structure and activity.

The present review attempts to provide an insight into general knowledge available for class IIa bacteriocins and discusses common features and recent findings concerning these substances.

Molecular mechanisms of bacteriocin evolution.

  • M. Riley
  • Biology
    Annual review of genetics
  • 1998
The focus of this review is to provide a detailed picture of the current understanding of the molecular mechanisms involved in the process of bacteriocin diversification.

Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes.

Peptide AS-48: prototype of a new class of cyclic bacteriocins.

The three-dimensional structure of bacteriocin AS-48 is solved, and it consists of a globular arrangement of five alpha-helices enclosing a compact hydrophobic core, being the first example of a posttranslational modification in which a cyclic structure arises from a "head-to-tail" linkage.

Genetics of bacteriocins produced by lactic acid bacteria.

The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are discussed between the different classes of bacteriocins produced by these Gram-positive bacteria.

Mechanistic action of pediocin and nisin: recent progress and unresolved questions

This review focuses on the current knowledge of the mechanistic action of nisin and pediocin-like bacteriocins, the requirement for a cell factor such as a membrane protein, the influence of membrane potential, pH, and lipid composition on the of specificity and efficacy of bacteriOCins, and the roles of specific amino acids and structural domains of the bacteriocoins in their action.