Stress tolerance-Bacillus with a wide spectrum bacteriocin as an alternative approach for food bio-protective culture production

Abstract

Live microorganisms with generally recognized as safe (GRAS) status and antagonistic effect against undesired microbes have been extensively applied in different types of food as protective culture. Bacillus could be a promising bio-preservative, due to its ability to efficiently grow in low cost, large-scale fermentation, and to produce pH tolerant bacteriocins which exert broader antimicrobial spectra than those of lactic acid bacteria (LAB). Many research groups have therefore conducted a systematic investigation in all aspects of Bacillus including bacteriocin properties and production. This review presents intensive information of bio-preservative and available commercial bio-protective culture of the Bacillus in comparison with LAB, including (i) bacteriocin classification and properties, (ii) the use of Bacillus as an alternative bio-preservative, (iii) approaches in production of bio-protective culture from Bacillus , and (iv) safety evaluation for a novel bio-protective culture. The results from those studies helped exploring a potential of Bacillus in production and utilization as protective culture.