Bacteriocins in food: evaluation of the factors affecting their effectiveness

Abstract

Bacteriocins are ribosomally synthesized antibacterial peptides or proteins secreted mainly by lactic acid bacteria. They exhibit activity against food-borne pathogens and are generally recognized as safe compounds. Use of bacteriocins in food preservation offers several benefits, among them: it reduces the use of chemical preservatives and decreases the extension of thermal treatments. Bacteriocins can be produced in situ by the inoculation of the bacteriocin producer strain or can be produced ex situ and added to the food as antimicrobial additives. Each form presents advantages and disadvantages. Moreover, the composition of the food and the interaction with other preservation factors affect bacteriocin production and its antimicrobial activity. The main objective of this chapter is to review the bibliography concerning the factors affecting the in situ production of bacteriocins and its effectiveness. Also, the efficiency of bacteriocins added as antimicrobials will be discussed. Meat, meat products and fish will be covered with special emphasis. This information will help to choose the conditions that assure the effectiveness of bacteriocins and contribute to improve the safety and quality of food products.