Vol. 12, Issue 10 (2023)

Author(s):
Katakhade RP, Sahoo SS, Anerao KK and Poshadri A

Abstract:
Bio-preservation is the technique of prolonging the shelf-life of food with the use of either synthetic or natural antimicrobials or controlled microbiota. Lactic acid bacteria primarily produce bacteriocin, organic acids, and hydrogen peroxide. Proteins or peptides with antibacterial properties make up bacteriocin. In accordance with its dimensions, structure, and post-translational alterations, bacteriocin is classified into four different groups. Due to their wide range of bactericidal action, non-toxicity, immunogenicity, and thermos resistance, lactic acid bacteria bacteriocins are regarded as efficient bio-preservative agents. A vast number of gram-positive and gram-negative bacteria produce the substance known as Bacteriocin. It has a protein structure and acts as either a protein or a polypeptide to kill microorganisms. Antibacterial peptides or proteins termed bacteriocin are created by the ribosomes of bacteria. Bio-preservation, which is produced by lactic acid bacteria, is the process of extending the shelf life and food safety by the use of natural or controlled microbiota and/or an antibacterial agent. One of the most common techniques of food bio-preservation is fermentation, which is based on the development of bacteria in food, whether they are added naturally or not. It is advised to use Bacteriocin to prevent the formation of dangerous germs because it is food-grade, more natural, beneficial to health, and popular with the general public. Based on its properties, structure, molecular weight (MW), and antimicrobial spectrum, bacteriocin is classified into three major categories: antibiotics and non-antibiotics with low MW and those with greater MW. Bacteriocin can be separated and purified using many techniques. This review article highlights the bacteriocin uses in food, agriculture, animal husbandary and pharmaceuticals industries. It also focuses on how bacteriocin regulates food pathogenic bacteria in foods to extends the shelf life of food products.