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

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    Author
    Egan, Kevin
    Field, Des
    Rea, Mary cc
    Ross, R Paul
    Hill, Colin
    Cotter, Paul D.
    Keyword
    antimicrobial peptide
    bacteriocin
    spore
    Bacillus
    Clostridium
    food processing
    LAB
    Date
    08/04/2016
    
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    URI
    http://hdl.handle.net/11019/1026
    Citation
    Egan K, Field D, Rea MC, Ross RP, Hill C and Cotter PD (2016) Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? Front. Microbiol. 7:461. doi: 10.3389/fmicb.2016.00461
    Abstract
    Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB). Indeed, the prototypic bacteriocin, nisin, is produced by Lactococcus lactis, and is licensed in over 50 countries. With consumers becoming more concerned about the levels of chemical preservatives present in food, bacteriocins offer an alternative, more natural approach, while ensuring both food safety and product shelf life. Bacteriocins also show additive/synergistic effects when used in combination with other treatments, such as heating, high pressure, organic compounds, and as part of food packaging. These features are particularly attractive from the perspective of controlling sporeforming bacteria. Bacterial spores are common contaminants of food products, and their outgrowth may cause food spoilage or food-borne illness. They are of particular concern to the food industry due to their thermal and chemical resistance in their dormant state. However, when spores germinate they lose the majority of their resistance traits, making them susceptible to a variety of food processing treatments. Bacteriocins represent one potential treatment as they may inhibit spores in the post-germination/outgrowth phase of the spore cycle. Spore eradication and control in food is critical, as they are able to spoil and in certain cases compromise the safety of food by producing dangerous toxins. Thus, understanding the mechanisms by which bacteriocins exert their sporostatic/sporicidal activity against bacterial spores will ultimately facilitate their optimal use in food. 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 bacteriocin-spore interactions and discuss future research approaches to enable spores to be more effectively targeted by bacteriocins in food settings.
    Funder
    Department of Agriculture, Food and the Marine, Ireland; Science Foundation Ireland
    Grant Number
    DAFM 13/F/462; TIDA 14/TIDA/2286; 11/PI/1137; SFI/12/RC/2273
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.3389/fmicb.2016.00461
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    Food Biosciences
    Food Biosciences
    Food Biosciences
    Food Biosciences

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