Ocins for Food Safety.

Clicks: 121
ID: 39997
2019
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Ranked #194 of 201 articles by views in Frontiers in microbiology

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Abstract
The food industry produces highly perishable products. Food spoilage represents a severe problem for food manufacturers. Therefore, it is important to identify effective preservation solutions to prevent food spoilage. Ocins (e.g., bacteriocins, lactocins, and enterocins) are antibacterial proteins synthesized by bacteria that destroy or suppress the growth of related or unrelated bacterial strains. Ocins represent a promising strategy for food preservation, because of their antagonist effects toward food spoilage microorganisms, high potency, and low toxicity. Additionally, they can be bioengineered. The most common and commercially available ocins are nisin, plantaracin, sakacin P, and pediocin. Several ocins have been characterized and studied biochemically and genetically; however, their structure-function relationship, biosynthesis, and mechanism of action are not understood. This narrative review focuses primarily on ocins and their relevance to the food industry to help prevent food spoilage. In particular, the applications and limitations of ocins in the food industry are highlighted.
Reference Key
choyam2019ocinsfrontiers Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Choyam, Shilja;Srivastava, Alok Kumar;Shin, Jae-Ho;Kammara, Rajagopal;
Journal Frontiers in microbiology
Year 2019
DOI
10.3389/fmicb.2019.01736
URL
Keywords Keywords not found

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