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VOL. 9, ISSUE 4 (2024)
Application of Lactobacillus species and their bacteriocins in food industry: A descriptive review
Authors
Dr. Mamta Sahu
Abstract
Bacteriocins produced by lactic acid bacteria have garnered significant
interest in the food industry due to their potential as natural food
preservatives. Lactic acid bacteria, particularly those from the Lactobacillus
genus, are considered one of the most prolific producers of these antimicrobial
compounds. he use of bacteriocin-producing Lactobacillus cultures or directly
applied bacteriocins can contribute to improving food safety and quality in
several ways. Bacteriocins produced by Lactobacillus species can inhibit the
growth of pathogenic and spoilage microorganisms, thereby extending the shelf
life of fermented foods and reducing the risk of foodborne illnesses. Consumer
demand for safe, fresh, and minimally processed foods has driven the need for
alternative preservation methods, and the application of Lactobacillus-derived bacteriocins
offers a promising solution. The present review was done to describe of the
role of bacteriocin produced from different Lactobacillus species in the food
industry. The effectiveness of bacteriocins as food preservatives is influenced
by various factors, including the specific target bacteria, the characteristics
of the food matrix, and the processing conditions. Careful testing and
evaluation are required to ensure the optimal application of Lactobacillus
bacteriocins in different food systems.
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Pages:48-52
How to cite this article:
Dr. Mamta Sahu "Application of <i>Lactobacillus species </i>and their<i> </i>bacteriocins in food industry: A descriptive review". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 48-52
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