Direct inquiries to author Hoover (E-mail: firstname.lastname@example.org).
Bacteriocins and their Food Applications
Article first published online: 20 NOV 2006
Comprehensive Reviews in Food Science and Food Safety
Volume 2, Issue 3, pages 82–100, July 2003
How to Cite
And, H. C. and Hoover, D.G. (2003), Bacteriocins and their Food Applications. Comprehensive Reviews in Food Science and Food Safety, 2: 82–100. doi: 10.1111/j.1541-4337.2003.tb00016.x
- Issue published online: 20 NOV 2006
- Article first published online: 20 NOV 2006
- MS 20020567
Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the growth of other bacteria, have been identified and characterized biochemically and genetically. This review article focuses on the ecology of bacteriocins, determination of bacteriocin activity, biosynthesis of bacteriocins, and mode of action. Bacteriocin production and modeling are discussed in the article. Nisin is discussed in some detail in this article since it is currently the only purified bacteriocin approved for food use in the U.S. and has been successfully used for several decades as a food preservative in more than 50 countries. For activity spectra and food applications, the review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.