Abstract
Abstract Microbial adhesion and pathogenesis result in serious problems in world. In case of infectious diseases in human being, there is an epidemiological issue, on another hand, if microbes infect poultry and crops, there is a huge economical and nutritional loss. Antibiotics used to control this microbial pathogenesis but the excess use of antibiotics and other chemical compounds in intensive animal production have several side effects and results in increased antibiotic resistance day by day. Antimicrobial resistance becomes a great problem in the world. Scientists are seeking for the product which can be used as alternative to the antibiotic with less side effects. Bacteriocin is such a type of peptide which works when bacteria become resistant to some antibiotic. It is ribosomaly synthesize antimicrobial peptide by gram positive and gram-negative bacteria. Various types of bacteria produce different type of bacteriocins. They have different antimicrobial spectrum. Spectrum of antimicrobial activity varies from bacteria to bacteria. Due to their proteinaceous nature they are harmless to human gastrointestinal tract. Bacteriocins are used to treat many infectious diseases in animals and human beings. It has wide application in food industry to prevent the growth of pathogenic bacteria. Nisin was the first bacteriocin used in the food as the research advances novel bacteriocins introduced which are being used in food industry for the preservation of food. Moreover, it has wide application in pharmaceutical industry. Bacteriocins are gaining attention in the recent era due to their unique mode of antimicrobial action and wide application in various industries. Keywords: Antimicrobial activity; Antimicrobial peptide; Bacteriocin and pathogenic bacteria http://dx.doi.org/10.19045/bspab.2018.700205
Highlights
Introduction natural and microbiological methods areFood spoilage due to microbial adhesion is a being used to preserve the food [2]
The results indicate that some bacteriocins potential in viral inhibition and their application as new antiviral agent, especially these produced by E. durans strains [96]
The results indicated the application of Lactic Acid Bacteria as a biological control as well as biofertilizer in agriculture
Summary
Food spoilage due to microbial adhesion is a being used to preserve the food [2]. To great problem. Lactic acid bacteria (LAB) synthesize a vast variety of antimicrobial peptides (bacteriocins) which have significant contribution towards the safety and preservation of fermented foods [76]. The toxicological studies reveal that the nisin has no toxic effect on human health It is the bacteriocin applied in food industry and has a wide spectrum of antimicrobial activity against pathogens [2, 7]. In Pakistan bacteriocins producing bacteria isolated from various indigenous sources like dairy products [126], agricultural soil of Faisalabad [127], fresh and marine water, yoghurt [128] These antimicrobials were stable at wide range of pH (3-9) and showed stability on boiling 100o C for 3 minutes. They have high potential as a natural preservative [126], biocontrol agent [127], bacteriocinogenic potential against drug resistant bacteria [129] of human and veterinary diseases.
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