Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

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dc.contributor.author Field, Des
dc.contributor.author Ross, R. Paul
dc.contributor.author Hill, Colin
dc.date.accessioned 2018-02-26T15:01:05Z
dc.date.available 2018-02-26T15:01:05Z
dc.date.issued 2018-02-15
dc.identifier.citation Field, D., Ross, R. P. and Hill, C. 'Developing bacteriocins of lactic acid bacteria into next generation biopreservatives', Current Opinion in Food Science, In Press. doi: 10.1016/j.cofs.2018.02.004 en
dc.identifier.startpage 1 en
dc.identifier.endpage 17 en
dc.identifier.issn 2214-7993
dc.identifier.uri http://hdl.handle.net/10468/5545
dc.identifier.doi 10.1016/j.cofs.2018.02.004
dc.description.abstract Bacteriocins are ribosomally synthesized peptides produced by bacteria which can kill other bacteria. Those produced by lactic acid bacteria (LAB) are of great interest as they are often employed in food processing and food fermentations as natural biopreservatives. In this review, we discuss the implementation of bioengineering to enhance the antimicrobial activity, antibacterial spectrum and physico-chemical properties of LAB bacteriocins. Additionally, we discuss the potential applications of bacteriocin derivatives for use as promising food preservatives alone or in combination with other naturally derived antimicrobials as a form of hurdle technology and the regulatory status of strains engineered through food-grade approaches. en
dc.description.sponsorship Irish Governement (National Development Plane) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S221479931730070X
dc.rights © 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Bacteriocin en
dc.subject Lactic acid bacteria en
dc.subject Nisin en
dc.subject Preservative en
dc.subject Antimicrobial peptide en
dc.subject Food safety en
dc.subject Bioengineering en
dc.title Developing bacteriocins of lactic acid bacteria into next generation biopreservatives en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Colin Hill, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: c.hill@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-02-15
dc.date.updated 2018-02-26T14:52:54Z
dc.description.version Accepted Version en
dc.internal.rssid 427500587
dc.contributor.funder Science Foundation Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Current Opinion In Food Science en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress c.hill@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Principal Investigator Programme (PI)/10/IN.1/B3027/IE/Lantibiotics: the next generation/ en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/ en


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© 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2018 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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