Int. J. Adv. Res. Biol. Sci. (2023).

10(11): 72-83

International Journal of Advanced Research in Biological Sciences

ISSN: 2348-8069
www.ijarbs.com
(A Peer Reviewed, Referred, Indexed and Open Access Journal)
DOI: 10.22192/ijarbs Coden: IJARQG (USA) Volume 10, Issue11-2023
Review Article

DOI: http://dx.doi.org/10.22192/ijarbs.2023.10.11.008

Application of bacteriocins in food industry:

A Review article

Mamo Bekele* and Mulatu Workie

Ethiopian Institute of Agricultural Research, National Agricultural Biotechnology Research Centre,
Holeta; Ethiopia
Email address:
mamob27@gmail.com (M.Bekele),Mulatudst6@gmail.com (M.Workie)
*
Corresponding author: - MamoBekele

Abstract
The current article describes how bacteriocin is used in the food industry and explains the term in scientific and
microbiological terms. It draws attention to the unique properties of bacteriocin, a bio-preservative substance derived
from gram-positive bacteria. It also discusses the role that bacteriocin has played in the food sector as a possible
pathogen killer and tool for extending product shelf life. Additionally, it describes how bacteriocin works to safeguard
food against pathogens as well as practical application techniques. It also includes topics including inadequate
physical circumstances, the chemical makeup of food, and its efficacy and regulatory mechanisms, all of which have
an impact on the application of bacteriocin. Last but not least, it briefly discusses the main issues that have been
widely publicized while employing bacteriocin as bio-preservative mechanisms.

Keywords: bacteria bacteriocin, biopreservative, nisin, pathogen,pediocin

1. Introduction certain microbes such as molds, bacteria and

yeasts. As they grow on the food, they may cause
Nature has given many types of foods to mankind. problems such as bad taste, unpleasant smell, and
Everybody expects that the food they eat is poor appearance. More importantly, the growth of
wholesome, and safe for consumption. The microbes may lead to dangerous levels of toxins
greatest threat to quality and safety of our food in the food. This makes the food unfit to be eaten
comes from the microbial spoilage (Pal, 2013). by the people, and hence it leads to food scarcity
The food spoilage is wasteful, and costly; and can (Orji, J. O.,et al., 2021).
adversely affect the economy, and erode the
confidence of the consumers. It is well established Preservatives are a type of food additive which
that food is a valuable source of nutrients for are added to food to prolong shelf life, and keep
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the products from being broken down by 2. Nature of bacteriocins

microorganisms (Pal, 2014). Most preservatives
today are actually fungistatic in their action. That These proteins are produced by most lineages of
means they prevent the growth of fungi, moulds bacteria which are playing key roles in
and yeasts. They have little effect on bacteria but recognition and possess a cognate immunity
using a combination of preservatives, with system for self-protection as well as host
antibacterial properties can give good protection. protection from infections.Most bacteriocin
Food preservatives help to control the spread of producing microorganism is obtained from
bacteria which can cause life threatening illnesses different sources depending on the nature of that
such as salmonellosis or botulism. Preservatives microorganisms and adaptability to environment.
are commonly used in these foods such as low fat This adaptability caused the superiority of one
spreads, cheeses, butter, mayonnaise and dressing, microbe over the other on the product they give.
bakery products, and dried fruit preparations (Pal, Based on these, it is basically divided into
2014). archaea, gram negative bacteria and gram positive
bacteria.
Among bio-preservatives, bacteriocin has caught
the attention of food scientists to be used as a The Archaea synthesize their own distinct family
natural food bio-preservative due to its of bacteriocin-like antimicrobial peptides named
antimicrobial activity against food spoilage, and as archaeocins during stationary phase (Najjari,
pathogenic bacteria. Bacteriocins are peptides or A., et al., (2021). The producer strain lyses the
complex proteins produced by bacteria, target cells by secretion of archaeocins and
biologically active with antimicrobial action reduces the competition in the local environment.
against other bacteria, active against food borne However, bacteriocins are initially isolated from
pathogens and food spoilage bacteria, principally Gram-negative bacteria. A colicin from E. coli,
closely related species (Nath, S., et al., 2014). It is identified as an antimicrobial protein was the first
a bio preservative method in which antagonistic described for the bacteriocin family and
effects of microorganisms and their metabolic dominated many of the related studies up to the
products are used to remove undesired recent past (Preciado, G. M., et al., 2016).
microorganism for food preservation and Bacteriocin producer strains are not only
increasing shelf life of the food. restricted by E. coli but also the fact that many
species of Gram-negative bacteria have
Different bacteriocin producing strains of lactic production ability for colicin-like proteins.
acid bacteria as well as Bacillus spp. have been Klebicins of Klebsiella pneumonia, marcescins of
isolated for food preservation purpose but the Serratiamarcescens, alveicins of Hafniaalvei,
keen interest towards bacteriocin of lactic acid cloacins of Enterobacter cloacae and pyocins of
bacteria worldwide is due to their essential role in Pseudomonads are important representative
majority of food fermentation, flavor examples for bacteriocins of other Gram-negative
development and preservation of food products bacteria.
along with proving safer for health. Therefore,
this paper reviews about the nature of bacteriocins Most bacteriocins of this group are relatively
and its application in food industry (dairy food large and consequently heat-labile peptides. An
industry, meat and meat product, fish ),factors exception, microcins such as microcin V of E.
affecting its production and effectiveness, mode coli breaks this rule. It characteristically contains
of application, methods of application and its role only a few peptides and shows heat-stable
in hurdle technology in detail. property. The narrow antimicrobial activity
spectrum is the main disadvantage for the
bacteriocins of Gram-negative bacteria that limits
their industrial-scale uses. This property calls

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attentions towards to the more suitable types of to find alternative methods combating of
bacteriocins produced by Gram-positive bacteria infections. Bacteriocins with broad-scale
(Cleveland, J., et al 2001). antimicrobial activity can be thought as promising
natural antimicrobials for many industrial
Gram-positive bacteria also produce a wide applications in this manner (Gulluce, M., et al.,
variety of bacteriocins. Their non-toxic property 2013).
on eukaryotic cells and much broader inhibitory
spectra make Gram-positive bacteriocins a unique Although technology is on developing stage day
useful tool for many industrial and medicinal to day, food preserving from microbial
applications. In this respect, lactic acid bacteria contamination is at infant stage and resulted in
(LAB), a group of phylogenetically diverse Gram- huge economic losses and undesirable human
positive bacteria characterized by some common healthy. However, latter investigation shows that
morphological, metabolic and physiological bacteriocins are a biological protective method of
properties, have attracted much interest due to pathogen from food spoilage and mostly used in
their GRAS (generally regarded as safe) potential food industry (LahiriD., et al., 2022).These
for human consumption (Balciunas EM et al bacteriocins are produced by lactic acid bacteria
2013). LAB is characterized by production of and have a great potential to meet this request in
lactic acid in their fermentation pathway, thereby the food industries. In food preservation, the
earning the name “lactic acid bacteria”. In this bacteriocin produced by lactic acid bacteria is
process, a member of LAB converts at least 50% generally recognized as safe substances, inactive
of the carbon from sugars into two isomers of and none toxic on eukaryotic cells. They become
lactic acid. This group of bacteria shows a great inactivated by digestive proteases, little influence
variety depending on many physiological and on gut micro biota, heat and pH tolerant,
morphological properties. Members of LAB can relatively broad antimicrobial spectrum against
be cocci, bacilli or coccobacilli shaped Gram- many food-born pathogenic and spoilage bacteria
positive bacterial strains with various (Galvez, A., et al., 2014).They also shows
physiological characteristics. Due to their safe bactericidal mode of action which is usually acts
nature and valuable metabolic products (such as on the bacterial cytoplasm membrane and no
organic acids, diacetyl, acetoin, hydrogen cross resistance with antibiotics and have the
peroxide, reuterin, reutericyclin, antifungal capacity to genetic manipulation. Preservation
peptides, and bacteriocins), these have a great action of lactic acid bacteria is due to production
importance in medicinal and food of lactic acid, acetic acid, hydrogen peroxide as
applications.Bacteriocins can mainly isolated well as bacteriocin resulting from metabolic
from dairy, vegetables and meat products and a activity of organism (Reis, J. A., et al., (2012).The
few obtained from fish products. use of bacteriocins with these properties in the
food industry can increase the shelf life of foods,
3. Application of Bacteriocin In food offer additional protection during temperature
industry abuse conditions, reduce the risk of food-borne
pathogens spreading through the food chain,
One of the most concerned issues in food industry reduce the use of chemical preservatives, and
is food pathogen which causes spoilage of food ameliorate economic losses caused by food
and finally illness due to food borne disease spoilage (Singh, T. P., et al., 2021), permit the
(Newell et al., 2010). The use potential of application of less severe heat treatments without
bacteriocins in various technological applications compromising food safety: better preservation of
is fundamentally depending on their antimicrobial food nutrients and vitamins, as well as
effects. In this regard, the rapid rise and spread of organoleptic properties of foods, permit the
multi-resistant bacteria pathogens state expressly marketing of novel types of foods (Galvez A.,
the importance of the research studies purposing 2007).

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Bacteriocins have different function in food Staphylococcus aureus, Bacillus cereus, and
industry. Those are in dairy foods, meat and Yesinia enterocolitica, causing illness or even
poultry products, fish and sea foods, vegetables death in humans (Hui, 2012; Bhunia, A. K.
and drinks and have been dominating food safety (2018). In order to protect those microorganisms,
and preservation (Verma, D.K., et al., 2022; physical, chemical and biological treatments are
Galvez A et al., 2008). Nisin and pedocin is important during meat processing. However, both
commercially available bacteriocin preparation physical and chemical treatments are harmful to
for food applications and their uses drastically human healthy and decrease the quality of food.
increasing from time to time (Biscola V., 2013). Consequently, biological treatment is the best
According to many scientists, Nisin which is food preservative mechanism and increase shelf
commercially named as Nisapline is the most life of the meat(Qu, P., et al., 2022)
prominent Class I bacteriocin, internationally
accepted as biopreservative in certain industrial The LAB bacteriocins exhibit qualities that make
application. them acceptable for use as food preservatives
when preparing meat. The only commercial
4. Bacteiocin in meat and poultry bacteriocin among hundreds of others permitted
product application for use in meat, poultry, ready-to-eat meat
products and banger casing is nisin (Calo-Mata,
Microbial contamination causes serious safety and P., et al., 2008). Despite no official approved use,
quality problems in meat industry. Meat and meat pediocin has been widely studied and applied in
products, particularly fresh meat, contain meat and meat products (Barcenilla, C., et al.,
adequate amount of water and abundance of 2022). In meat applications, nisin andpediocin
proteins and essential nutrients with favorable pH PA-1/AcH are usually used to decontaminate or to
for supporting microbial growth (Woraprayote, control the growth of L. monocytogenes, one of
W.,et al., 2016). The microorganisms present on themost pathogen of concern, especially in RTE
meat and its products are in broad spectrum, meat products. Although anti-Listeria efficiency
ranging from bacteria to yeasts, molds and of nisin and pediocin significantly differed
viruses, depending on type of the products. The depending on the producing or indicator strains,
main bacteria that cause meat spoilage are:- the sample preparation method, and the
Pseudomonas, Acinetobacter, bacteriocin assay conditions, pediocin is likely to
Brochothrixthermosphacta, Moraxella, have higher activity and acts more specifically
Enterobacter, Lactobacillus, Leuconostoc, and against L. monocytogenes than nisin(Barbosa, A.
Proteus (Odeyemi, O. A., et al., 2020). Upon a A. T., et al., 2017).Additionally, unlike nisins A
substantial growth of those spoilage organisms, and Z, pediocin PA-1/AcH has the capacity to
proteins and lipids of meat and meat products suppress Listeria without affecting other bacteria,
undergo degradation, adversely changing including helpful ones. Therefore, pediocin PA-
appearance, texture and flavor of the products as 1/AcH is a strong contender for the treatment of
suggested by Jayasena and Jo (2013). L. monocytogenes in meat and meat products
(Woraprayote, W., et al., 2016).
In addition to microbial spoilage, meat and its
products are also prone to contamination by 5. Roles of Bacteriocin in Milk and
pathogenic microorganisms. Nine major Dairy Products
pathogenic bacteria associated with meat and
meat products include Salmonella spp., Bacteriocins can be applied to dairy foods on a
thermophilic Campylobacter jejuni, purified/crude form or as a bacteriocin-producing
enterohemorrhagic Escherichia coli O157:H7, LAB as a part of fermentation process or as
Clostridium perfringens, anaerobic Clostridium adjuvant culture (Silva, C. C.,et al., 2018). A
botulinum, Listeriamonocytogenes, number of applications of bacteriocins and
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bacteriocin-producing LAB have been reported to storage at 4°C. Similar findings also reported that
successful control pathogens in milk, yogurt, and the application of a coating in Port Salut cheese,
cheeses. It reduces microbial growth in raw milk. consisting of tapioca starch combined with nisin
It also inactivates mesophilic bacteria in milk in and natamycin, reduced L. innocuacounts above
combination with PEF or with HHP (Amenu, D. 10 cfu ml during storage, acting as a barrier to
(2013). post-process contamination (Resa et al., 2014).
Lately, Marques et al. (2017) used a
In fermented milk products it is used in inhibition biodegradable film incorporated with cell-free
of gas formation by C.tyrobutricum on semihard supernatant (CFS) containing bacteriocin-like
and hard cheeses. It also inhibits pathogenic and substances of Lactobacillus curvatusP99, to
toxicogenic bacteria (L.monocytogenes, B.cereas, control the growth of L. monocytogenesin sliced
S.aurus) in cheeses and on the surfaces of “Prato” cheese. These films containing the
cheeses. Over acidification of yoghurt and other bactericidal concentration of CFS were able to
fermented products produced by mesophilic control L. monocytogenesfor 10 days of storage at
bacteria and endospore former could be 4°C.
inactivated by combination of bacteriocin with
HHP (Arqués, J. L., et al., (2005). Uses of 6. Application of bacterioicn in fish
bacteriocin producer strain as starter culture is industry
used to inhibit adventitious nonstarter lactic acid
microflora in cheese. It also used in inhibition of There are various traditional and advanced ways
post process contamination by C.botulimum. To of eradicating bacterial fish diseases; hence, the
date, few studies have investigated the need of the control search for novel antibacterial
effectiveness of incorporating bacteriocins and/or compound preferable proteins with therapeutic
bacteriocin-producing LAB in coatings and films potential for which the pathogens may not have
applied to dairy products inhibit the growth of resistance is important. Aquatic animals have
pathogenic microorganisms in foods packed. been successfully tested with probiotics and
However, the effectiveness of incorporating bacteriocins, antimicrobial peptides produced by
purified bacteriocins in edible coatings show a some species of lactic acid bacteria (LAB), as
limited reduction of pathogens such as L. alternatives to control bacterial illnesses (Pereira,
monocytogenes. Specially, cheeses, particularly W. A., et al., 2022). Bacteriocins do not act
fresh cheeses, are highly perishable due to their equally against target species, but researchers
high content in caseins, lipids, and water. The have examined that affinity of bacteriocins to
complexity of cheese composition and its specific species and strains. Numerous
manufacture support the development of characteristics of bacteriocins make them
pathogenic and deteriorating microorganisms that desirable as antibiotic substitutes. They are a
increase the risk of food borne illness and reduce secure substitute for conventional antimicrobials
cheese quality and acceptability (Ramos et al., because they have been proved to be non-toxic to
2012). eukaryotic cells and are GRAS (Galvez et al.,
2008). It has also been demonstrated that pure
By acting as additional hurdle, the application of bacteriocins are stable up to a salt concentration
edible coatings and films with incorporation of of 10% and do not affect the sensory attributes of
bacteriocins may overcome problems associated seafood. Additionally, bacteriocins' comparatively
with post-process contamination, therefore limited killing range when compared to typical
enhancing the safety and extending the shelf-life antibiotics minimizes the pressure on bacteria to
of the cheese. According to the findings of Cao- develop resistance to these antimicrobials, which
Hoang et al. (2010), they incorporated nisin in in turn lowers the prevalence of pathogens that
films of sodium caseinate applied in semi-soft are resistant to medication (Bakkal, S., et al.,
cheese and observed a small reduction in L. 2012). Generally, the phospholipid composition
innocuacounts (1.1 log cfu g ) after a week of
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of the target strains and environmental pH 8. Factor affecting the bacteriocins

influences the minimal inhibitory concentration production and its effectiveness
(MIC) values.
Bacteria spontaneously loss the ability to produce
7. Methods of application and mode the bacteriocin, the producer strain can be
of action infected by bacteriophages, or the indigenous
biota can inhibit the bacteria. The effectiveness
The application of bacteriocins for of bacteriocins in food depends on many factors;
biopreservation of foods usually includes the the interaction with the food matrix and or with
following approaches: inoculation of food with the target bacteria and the action of the microbiota
the bacteriocin-producer strain; addition of presents in the food (Galvez A, et al., 2007). As
purified or semi-purified bacteriocin as food an example, addition of divalent cations such as
additive; and use of a product previously Ca2+, or Mg2+ led to a reduction of nisinactivity
fermented with a bacteriocin-producing strain as since they were bounded to anionic phospholipids
an ingredient in food processing making the cytoplasmic membrane more rigid and
thus reducing the affinity of the bacteriocin
Bacteriocins have distinct mechanisms of action towards the cytoplasmic membrane (Kumar, M.,
and can be divided into those that promote a &Srivastava, S. (2011). Regarding the action of
bactericidal effect, with or without cell lysis, or the microbiota present, the presence of competing
bacteriostatic, inhibiting cell growth (Da Silva microorganisms can be an environmental factor
Sabo et al., 2014). Most of the bacteriocins stimulating bacteriocin production such as
produced from LAB, in particular those inhibiting divercin. In other cases, microbiota can compete
Gram-positive bacteria; exert their antibacterial for nutrients with the bacteriocin producing strain
effect by targeting the cell envelope-associated inhibiting its growth and therefore bacteriocin
mechanisms (Cotter et al., 2013). Several production (Galvez A.et.al. 2007).
antibiotics and some class II bacteriocins target
Lipid II, an intermediate in the peptidoglycan Moreover, there are also numerous factors which
biosynthesis machinery within the bacterial cell affect the production of bacteriocin in food
envelope and, by this way they inhibit industry (Cleveland. J., et al 2001). Those are:
peptidoglycan synthesis.Other bacteriocins use inadequate physical conditions and chemical
Lipid II as a docking molecule to facilitate pore composition of food (pH, temperature, nutrients,
formation resulting in variation of the cytoplasm etc.), spontaneous loss in production capacity,
membrane potential and ultimately, cell death. inactivation by phage of the producing strain, and
Nisin, the most studied lantibiotic, is capable of antagonism effect of other microorganisms in
both mechanisms (Perez-Ramos, A.,et al., 2021; foods (Hamad, S. H. (2012). Similarly the
Cotter et al., 2013). Some bacteriocins damage or effectiveness is also adversely inhibited by:
kill target cells by binding to the cell envelope- resistance development of pathogens to the
associated mannose phosphotransferase system bacteriocin, inadequate environmental conditions
(Man-PTS) and subsequent formation of pores in for the biological activity, higher retention of the
the cell membrane (Eissa, S. A., et al., 2018; bacteriocin molecules by food system components
Cotter et al., 2013). Other bacteriocins can kill (e.g. fat), inactivation by other additives (Ananou,
their target cells by inhibition of gene expression S.,et al., 2007) ; slower diffusion and solubility
(Vincent and Morero, 2009) and protein and/or irregular distribution of bacteriocin
production. molecules in the meat matrix. In contrary several
factors, such as the presence of salts, other food
ingredients, poor solubility and the uneven
distribution of the bacteriocin, have all shown to
affect the efficacy of bacteriocins in food.The
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composition of the food and the interaction with
other preservation factors affect bacteriocin 9. Regulation mechanism
production and its antimicrobial activity (Campos, biosynthesis of bacteriocins
C. A., et al., 2013).
Competition among the members of microflora in
Bacteriocins are added into food processing an environment with limited substrates or
applications as ex situ produced preparations, or nutrients plays a key role in the regulation of
by inoculation with the bacteriocinogenic strains bacteriocin production.the induction factors (IF or
(Galvez, A., et al., 2008). Then these pheromone), bacteriocin-like peptides with 19-26
antimicrobial agents can be ready to show their amino acid residues length, low molecular weight
specific activity in the food matrix. However, the and cationic nature, have a great importance in the
matrix, the processing steps and the natural regulation mechanism (Johnson, E. M., et al.,
microbiota have a fairly complex and non-stable 2018). Different researcher stated that the role of
nature in many cases. Thus the bacteriocins have induction factors and proposed two models to
to pass all limiting factors to exert their activity. explain bacteriocin induction. The first one was
Galvez A., et al. 2007, reviewed the limiting the quorum sensing model, which refers that the
factors of bacteriocins for food applications and IF is constitutively produced and accumulated in
presented as below. low concentrations during bacterial growth. Then,
induction of the bacteriocin genes occurs when IF
Groups Limiting factors concentration reaches the threshold for IF auto
Food processing conditions induction level. Therefore, this model relies on a
Food storage tempreture control mechanism depending on the cell density
Food pH, and bacteriocinunstablity to of the cultures Microbial pathogens and strategies
Food pH changes for combating them: science, technology and
related Inactivation by food enzyme education (Mesquita, C. S.,et al., 2013).
factors Interaction with food According to the second model, an alternative for
additives/ingridients the quorum sensing model, the IF concentration
Bacteriocin adsorption to food never reaches the threshold by itself and requires
component unidentified environmental signals or
Low solubility and uneven modification in environmental conditions such as
distribution in food matrix changes in nutrient levels or physicochemical
Limited stability of bacteriocin during growth conditions. Besides, more recent studies
shelf life of food pointed out that the regulating system is
Microbial load composed of three components in many cases: an
Microbial diversity inducing peptide (or pheromone-activating
Food Bacteriocin sensitivity factor), the transmembranehistidine kinase
microbiota Microbial interaction in the food (pheromone receptor) and a response regulator
system (Gulluce, M., et al., 2013). Apart from these, it is
Microbial load also known that regulation of the production of
Bacteriocin sensitivity (Gram-type, lantibiotics such as nisin and plantaricin is
The target genus,species, strains) directly controlled by the bacteriocin itself, which
bacteria Physiological stage (growing, resting, acts as a pheromone inducing their production at
starving or viable but non-culturable high levels(Jonson. E,M., et al., 2018). In the
cells, stressed or sub-lethally injured mode of action, all types of bacteriocins show
cells, endospores, etc.) their effects on the target cell surface via various
Protection by physiochemical mechanisms as mentioned in the classification
barriers(microcolonies,biofilms,slime) section. This generally results in deficiencies in
Development of resistance/adaptation the cell wall synthesis, changes in the membrane
Sources: - Galvez A., et al. 2007 permeability and/or formation of pores causing
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the death of the target cells. As an example, modified atmosphere packaging, pulsed electric
lantibiotics inhibit target cells by forming pores in fields, high hydrostatic pressure and other non-
the membrane, depleting the transmembrane thermal treatments). Moreover, many recent
potential (Δψ) and/or the pH gradient, resulting in efforts have given promising results to develop
the leakage of cellular materials. In this novel hurdles with high efficiency for the near
phenomenon, a positively charged bacteriocin future (Biscola V. et al2013).
molecule with hydrophobic patches binds to
negatively charged phosphate groups on target 11. Challenges
cell membranes via electrostatic interactions.
Thus, hydrophobic portion of the bacteriocin Lactic acid bacteria have the ability to create
inserts into the membrane, causes pore formation bacteriocins, which give them the power to fight
and consequently cell death. off a variety of common diseases like Salmonella
enteritis, Pseudomonas aeruginosa,
10. Hurdle technology Staphylococcus aureus, Bacillus thuringiensis,
and Escherichia coli (Ahsan, A., et al.,
Bacteriocins have a great potential for filling the 2022).Bacteriocins have been identified by
gaps in food industry applications as natural Huang, F., et al. (2021) as prospective clinical
antimicrobial agents. Besides their conventional antimicrobials or immune-modulating agents to
use methods, recent research efforts have routed combat the worldwide threat to human health.
the attentions toward development of different Bacteriocins have been shown to inhibit a variety
antimicrobial combinations to get more effective of clinically harmful and multidrug-resistant
responses. Basically, this process is a combination bacteria due to their broad- or narrow-spectrum
of multiple antimicrobial factors called as “hurdle antibacterial activity, hence reducing infections
technology” (Khan, I., et al., 2017). To date, more caused by these bacteria in the human body. The
than 60 potential hurdles have been described and selectivity and safety profile of bacteriocins have
the application of bacteriocins as part of this been highlighted as superior advantages over
technology has received great attention in recent traditional antibiotics. However, bacteriocins' use
years (Malik, R. K., &Kaur, G. (2011); as food additives may be constrained by a number
Woraprayote, W., et al., 2016). In a hurdle of reasons, such as their low efficacy in
technology application, a bacteriocin may eradicating pathogens or their high cost (Silva, C.
combine with another bacteriocin, other types of C., et al., 2018). Purified bacteriocins are only
natural antimicrobials, chemicals or physical occasionally used in the food sector, despite
treatments (Castellano, P., et al., 2017; Biscola V recent improvements in bacteriocin research for
et al 2013). The most researched hurdle food applications. When it comes to microbial
technology uses for bacteriocins in this context contamination of meat, fish, vegetables, fruits,
include combining them with chemical and dairy products, applying a bacteriocin alone is
compounds (sodium chloride; organic acids and frequently insufficient (Batiha, G. E. S., et al.,
their salts, such as acetic acid, sodium lactate, and 2021). The commercial development of new
sodium citrate; chelating agents, such as disodium bacteriocins is further hampered by the high cost
pyrophosphate, trisodium phosphate, and of bacteriocin isolation and purification (Silva, C.
hexametaphosphate; ethanol); and natural C., et al., 2018). Additionally, the FDA and
antimicrobials (essential oils, their active EFSA's tight food regulations prevent the
ingredients, and phenolic compounds, such asand approval of new bacteriocins as food
phenolic compounds such as carvacrol, eugenol, preservatives; as a result, only two bacteriocins
thymol, terpineol, caffeic acid, p-coumaric acid; (nisin and pediocin) are now accessible on the
bacteriocins; non-bacteriocin antimicrobial market (Oztekin, S., et al., 2022).
proteins or peptides (BenBraiek, O., &Smaoui, S.
(2021) and physical treatments (heat treatments,

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12.Conclusion Amenu, D. (2013). Antimicrobial activity of lactic

acid bacteria isolated from “Ergo”,
The natural means of selective microbial Ethiopian traditional fermented
inhibition called bio-preservative is very milk. Curr. Res. Microbiol.
interesting over Chemical preservative. Because, Biotechnol, 1(6), 278-284.
foods produced using these non-thermal Arques, J. L., Rodríguez, E., Gaya, P., Medina,
technologies usually have better sensory, and M., & Nunez, M. (2005).Effect of
nutritional qualities compared with products combinations of high-pressure treatment
produced using conventional thermal processing and bacteriocin-producing lactic acid
methods. So, this should better to encourage in bacteria on the survival of Listeria
future food industry. According to different monocytogenes in raw milk
research findings, different microbes have cheese. International dairy journal, 15(6-
potential to use as bio preservative; however, few 9), 893-900.
microbes have being considered and need further Balciunas E.M., Martinez F.A.C., Todorov S.D.
study for future use.The bacteriocins have a high de Melo Franco BDG, Converti A, de
specificity thereby inhibiting strains closely Souza Oliveira RP (2013). Novel
related to the producer. Consequently, it is biotechnological applications of
thought that these peptides assist the producers to bacteriocins: A review. Food
compete within their specific ecological niche, but Control.;32:134-142.
some bacteriocins seize a broad spectrum of Batiha, G. E. S., Hussein, D. E., Algammal, A.
inhibition, such as nisin, which is active against M., George, T. T., Jeandet, P., Al-Snafi,
numerous gram-positive targets and better to A. E. & Cruz-Martins, N. (2021).
popularize in the application of food industry. Application of natural antimicrobials in
Inactivation of several foodborne pathogens by food preservation: Recent views. Food
bacteriocins may differ greatly depending on the Control, 126, 108066.
food matrix used. Therefore, the effectiveness of Ben Bralek, O., &Smaoui, S. (2021). Chemistry,
different bacteriocins to foodborne pathogens safety, and challenges of the use of
must be tested in all food systems. Finally, organic acids and their derivative salts in
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DOI:10.22192/ijarbs.2023.10.11.008

How to cite this article:

Mamo Bekele and Mulatu Workie. (2023). Application of bacteriocins in food industry: A Review
article. Int. J. Adv. Res. Biol. Sci. 10(11): 72-83.
DOI: http://dx.doi.org/10.22192/ijarbs.2023.10.11.008

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