Developing bacteriocins of lactic acid bacteria into next generation biopreservatives

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dc.contributor.authorField, Des
dc.contributor.authorRoss, R. Paul
dc.contributor.authorHill, Colin
dc.contributor.funderScience Foundation Irelanden
dc.date.accessioned2018-02-26T15:01:05Z
dc.date.available2018-02-26T15:01:05Z
dc.date.issued2018-02-15
dc.date.updated2018-02-26T14:52:54Z
dc.description.abstractBacteriocins 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.sponsorshipIrish Governement (National Development Plane)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationField, 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.2018.02.004en
dc.identifier.doi10.1016/j.cofs.2018.02.004
dc.identifier.endpage17en
dc.identifier.issn2214-7993
dc.identifier.journaltitleCurrent Opinion In Food Scienceen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/5545
dc.language.isoenen
dc.publisherElsevieren
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Principal Investigator Programme (PI)/10/IN.1/B3027/IE/Lantibiotics: the next generation/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.urihttps://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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectBacteriocinen
dc.subjectLactic acid bacteriaen
dc.subjectNisinen
dc.subjectPreservativeen
dc.subjectAntimicrobial peptideen
dc.subjectFood safetyen
dc.subjectBioengineeringen
dc.titleDeveloping bacteriocins of lactic acid bacteria into next generation biopreservativesen
dc.typeArticle (peer-reviewed)en
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