CHAPTER 4 - Applications and Interactions of Bacteriocins from Lactic Acid Bacteria in Foods and Beverages

Abstract

This chapter discusses applications and interactions of bacteriocins from lactic acid bacteria (LAB) in foods and beverages. The LAB is indispensable in the production of certain foods and beverages where their fermentation properties endow desirable and unique attributes to foods. The preservative properties of LAB when used as fermentation agents in food are an important means of food preservation. The LAB produces metabolites that are inhibitory toward other microorganisms. LAB bacteriocins are active against Gram-positive species and are not inhibitory toward Gram-negative bacteria, yeasts, or molds. As LAB bacteriocins are characterized, it is apparent that activity spectra can range from narrow to broad. The factors affecting the efficacy of bacteriocins in foods and beverages are: (1) interactions with food components, (2) enhancement of bacteriocin activity, and (3) resistance of target microorganisms to bacteriocins. The efficacy and activity spectra of bacteriocins can be increased by making target cells more sensitive by eliminating some of their natural defenses.