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MINI REVIEW article

Front. Food. Sci. Technol.
Sec. Food Biotechnology
Volume 4 - 2024 | doi: 10.3389/frfst.2024.1439891
This article is part of the Research Topic New Perspectives in Designing Fermented Dairy Foods with Bioactive Compounds View all articles

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Provisionally accepted
  • 1 National University of Littoral, Santa Fe, Santa Fe, Argentina
  • 2 CONICET Instituto de Lactología Industrial (INLAIN), Santa Fe, Santa Fe, Argentina

The final, formatted version of the article will be published soon.

    Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thus holding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods. Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as a natural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.

    Keywords: Lactic acid bacteria, Antimicrobial activity, bacteriocin, bioprotection, dairy foods

    Received: 28 May 2024; Accepted: 07 Aug 2024.

    Copyright: © 2024 Pujato, Mercanti, Briggiler Marcó, Capra, Quiberoni and Guglielmotti. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Daniela M. Guglielmotti, National University of Littoral, Santa Fe, 3000, Santa Fe, Argentina

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.