Abstract
There is a growing consumer demand for natural foods, and it is of great interest to develop and produce natural and effective substances for food preservation, replacing synthetic preservatives. The growth of bacteria can occur in food due to environmental conditions during handling and storage, even if good manufacturing practices have been observed. This can cause losses for the industry, also becoming a risk of contamination to the consumer, being necessary to develop new techniques for controlling these sources of contamination. Lactic acid bacteria are known for their benefits to the organisms of those who consume them and for the ability to produce, under appropriate conditions, natural antimicrobial compounds, which can be used as biopreservatives in food and contribute to the increase of shelf life. Bacteriocins are proteins or peptides produced in ribosomes that have the capacity to act against certain pathogens, preventing their multiplication in products during the periods of storage and distribution. The aim of this review is to present the main bacteriocin-producing microorganisms, the forms of production, as well as the techniques by which these bioproducts have been applied in the biopreservation of food products and the results obtained. Biopreservation using bacteriocins has been studied and established as a new and important method, however it is necessary to search for production processes of these bacteriocins on a larger scale and with cost reduction, so that their potential can be increasingly explored by science and industry. Studies related to mechanisms of action and applications in food are also necessary in order to support the decisions of regulatory agencies.
Highlights
Food spoilage is a major concern for the industry and the consumer
Lactic acid bacteria are known for their benefits to the organisms of those who consume them and for the ability to produce, under appropriate conditions, natural antimicrobial compounds, which can be used as biopreservatives in food and contribute to the increase of shelf life
This review describes the use of bacteriocins produced by lactic acid bacteria (LAB) for use in food biopreservation, addressing aspects of classification, mechanism, methods of production and use in some foods, in order to clarify how these compounds can be safely applied to increase food shelf life
Summary
Food spoilage is a major concern for the industry and the consumer. Preservation methods emerged along with the development of civilization, being perfected throughout mankind evolution. Biopreservation receives attention due to its minimal impact on the nutritional and sensory properties of food products This technology is carried out through the use of biocompounds produced in fermentative processes by lactic acid bacteria (LAB) and is based on the fact that these “positive” bacteria kill or prevent the growth of undesirable microorganisms, extending food shelf life (Li et al, 2019; Sabo et al, 2017). Engelhardt et al (2018) carried out a study in which they observed that the increasing concentration of NaCl in the fermentation of Lactobacillus plantarum ST202Ch resulted in a decrease in antimicrobial activity This is because the unfavorable effect of NaCl causes osmotic stress in the bacterial cell, which results in a reduction in the ability to produce bacteriocins. There are evidences of the activity that these biocomposites can present as biopreservatives, and of the potential of their use to control contamination in food products, it is necessary to study production methods and purification of lower cost in order to make the technique commercially viable
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