Antimicrobials for food and feed; a bacteriocin perspective

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dc.contributor.author O'Connor, Paula M.
dc.contributor.author Kuniyoshi, Taís M.
dc.contributor.author Oliveira, Ricardo P. S.
dc.contributor.author Hill, Colin
dc.contributor.author Ross, R. Paul
dc.contributor.author Cotter, Paul D.
dc.date.accessioned 2020-02-12T12:24:10Z
dc.date.available 2020-02-12T12:24:10Z
dc.date.issued 2020-01-20
dc.identifier.citation O'Connor, P. M., Kuniyoshi, T. M., Oliveira, R. P. S., Hill, C., Ross, R. P. and Cotter, P. D. (2020) 'Antimicrobials for food and feed; a bacteriocin perspective', Current Opinion in Biotechnology, 61, pp. 160-167. doi: 10.1016/j.copbio.2019.12.023 en
dc.identifier.volume 61 en
dc.identifier.startpage 160 en
dc.identifier.endpage 167 en
dc.identifier.issn 0958-1669
dc.identifier.uri http://hdl.handle.net/10468/9638
dc.identifier.doi 10.1016/j.copbio.2019.12.023 en
dc.description.abstract Bacteriocins are natural antimicrobials that have been consumed via fermented foods for millennia and have been the focus of renewed efforts to identify novel bacteriocins, and their producing microorganisms, for use as food biopreservatives and other applications. Bioengineering bacteriocins or combining bacteriocins with multiple modes of action (hurdle approach) can enhance their preservative effect and reduces the incidence of antimicrobial resistance. In addition to their role as food biopreservatives, bacteriocins are gaining credibility as health modulators, due to their ability to regulate the gut microbiota, which is strongly associated with human wellbeing. Indeed the strengthening link between the gut microbiota and obesity make bacteriocins ideal alternatives to Animal Growth Promoters (AGP) in animal feed also. Here we review recent advances in bacteriocin research that will contribute to the development of functional foods and feeds as a consequence of roles in food biopreservation and human/animal health. en
dc.description.sponsorship Fundação de Amparo à Pesquisa do Estado de São Paulo (Grants 2015/24777-0; 2018/02519-7; 2018/04385-8) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0958166919301612
dc.rights © 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Bacteriocin en
dc.subject Natural antimicrobial en
dc.subject Food biopreservative en
dc.subject Health modulator en
dc.subject Gut microbiota en
dc.subject Obesity en
dc.subject Antibiotic Growth Promoters en
dc.subject AGP en
dc.subject Animal feed en
dc.subject Biopreservation en
dc.title Antimicrobials for food and feed; a bacteriocin perspective en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul Ross, Apc Microbiome, University College Cork, Cork, Ireland. +353-21-490-3000 Email: p.ross@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 2021-01-20
dc.date.updated 2020-02-12T12:13:08Z
dc.description.version Accepted Version en
dc.internal.rssid 502401672
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder Fundação de Amparo à Pesquisa do Estado de São Paulo en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Current Opinion in Biotechnology en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress p.ross@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/ en
dc.identifier.eissn 1879-0429


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© 2020, 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 © 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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