Antimicrobials for food and feed; a bacteriocin perspective

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dc.contributor.authorO'Connor, Paula M.
dc.contributor.authorKuniyoshi, TaĆ­s M.
dc.contributor.authorOliveira, Ricardo P. S.
dc.contributor.authorHill, Colin
dc.contributor.authorRoss, R. Paul
dc.contributor.authorCotter, Paul D.
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderFundaĆ§Ć£o de Amparo Ć  Pesquisa do Estado de SĆ£o Pauloen
dc.date.accessioned2020-02-12T12:24:10Z
dc.date.available2020-02-12T12:24:10Z
dc.date.issued2020-01-20
dc.date.updated2020-02-12T12:13:08Z
dc.description.abstractBacteriocins 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.sponsorshipFundaĆ§Ć£o de Amparo Ć  Pesquisa do Estado de SĆ£o Paulo (Grants 2015/24777-0; 2018/02519-7; 2018/04385-8)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationO'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.2019.12.023en
dc.identifier.doi10.1016/j.copbio.2019.12.023en
dc.identifier.eissn1879-0429
dc.identifier.endpage167en
dc.identifier.issn0958-1669
dc.identifier.journaltitleCurrent Opinion in Biotechnologyen
dc.identifier.startpage160en
dc.identifier.urihttps://hdl.handle.net/10468/9638
dc.identifier.volume61en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0958166919301612
dc.rightsĀ© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectBacteriocinen
dc.subjectNatural antimicrobialen
dc.subjectFood biopreservativeen
dc.subjectHealth modulatoren
dc.subjectGut microbiotaen
dc.subjectObesityen
dc.subjectAntibiotic Growth Promotersen
dc.subjectAGPen
dc.subjectAnimal feeden
dc.subjectBiopreservationen
dc.titleAntimicrobials for food and feed; a bacteriocin perspectiveen
dc.typeArticle (peer-reviewed)en
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