23. Bacteriocins: Recent Advances and Opportunities

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Taoufik Ghrairi,
  2. Nawel Chaftar and
  3. Khaled Hani

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch23

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Ghrairi, T., Chaftar, N. and Hani, K. (2012) Bacteriocins: Recent Advances and Opportunities, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch23

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Faculté de Médecine Ibn El Jazzar, Département de Biochimie, Sousse, Tunisia

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • bacteriocin;
  • biopreservation;
  • Clostridium;
  • lactic acid bacteria;
  • Listeria;
  • nisin;
  • pediocin


Lactic acid bacteria (LAB) produce bacteriocins which are ribosomally synthesized antimicrobial proteins or peptides directed against certain microorganism species. The application of bacteriocins as food preservatives is a promising biotechnological approach in food safety. In this chapter we have reviewed some of the research and published literature on bacteriocins produced by LAB. We have described the importance of LAB bacteriocins, with a focus on topics such as detection, classification, mechanisms of action, genetic organization, regulation and immunity. Further, we have reviewed the potential applications of LAB bacteriocins and discussed the monitoring and synergetic approaches used to improve food safety. Due to the abundance of literature on LAB bacteriocins and the availability of relevant reviews, we have lessened the scope of this review to studies published mainly during the past 10 years.