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2.4.2 Application of bacteriocins in food Chapter II Review of Literature Most bacteriocin-producing LAB are indigenous food isolates and due to their great potential in food preservation, bacteriocins has been subjected to extensive research during the last few years. The studies show their great potential in biopreservation, for example in dairy products, canned food and alcoholic beverages. Although numerous methods other than bacteriocins are available for the preservation of food and beverages, an increasingly health conscious public are looking for foods that have not undergone extensive processing and contain no chemical preservatives. Bacteriocins are often promoted as potential biopreservatives, but it is generally suggested that these antimicrobial peptides should not primarily be used to prevent the growth of spoilage microorganisms. They rather should be used in addition, to decrease the possibility of spoilage (Deegan et al., 2006). Bacteriocins can be introduced into food to improve its safety in the following ways: i) in fermented food where bacteriocins can be produced in situ by bacterial cultures which can replace either all or part of a starter culture; (ii) purified or semi-purified bacteriocins can alternatively be added directly as an additive; or (iii) an additive based on a fermentate of a bacteriocin- producing strain (Cotter et al., 2005). Incorporating purified bacteriocins might not always be attractive to the food and beverage industry, since in this form bacteriocins may have to be labelled as an additive like other preservatives and regulatory approval might be necessary (Deegan et al., 2006). Several important factors must be considered when screening for a bacteriocin producing strain with potential in food application: the bacteriocin should have a broad spectrum of inhibition and be highly active; it should also be heat-stable, have no associated health risks and it should bring beneficial effects such as improved safety, quality and flavour (Cotter et al., 2005). The physical and chemical properties of the food or beverage can also influence the efficiency and stability of a certain bacteriocin and have to be 44
45 Chapter II Review of Literature considered (Deegan et al., 2006). In case of purified bacteriocins, optimization of yield and kinetics during production must be taken into account in order to make commercial use of bacteriocins cost-effectively. The most broadly studied and commercially available bacteriocin is nisin. It was approved for use as an antimicrobial in food by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1969 which is an international scientific expert committee that is administratively joint by the Food and Agriculture Organisation of the United Nations-FAO and the World Health Organisation-WHO. Moreover, nisin has been given the food additive number E234 (EEC, 1983 EEC commission directive83/463/EEC) and is currently permitted for use in over 50 countries (Delves- Broughton, 2005). Other bacteriocins, such as pediocins and lacticins, have found applications in various food systems which were reviewed recently by Chen et al. (2003) and Deegan et al. (2006). Bacteriocins have shown to be effective either added as an ingredient or produced by bacteriocin-producing bacteria strains in the food system (Deegan et al., 2006). While nisin is mostly used in canned food or dairy products, pediocin has the ability to protect fresh and fermented meat. Lacticins have been tested as biopreservatives in natural yoghurt, cottage cheese and infant milk formula. The use of a plantaricin producing starter culture has been demonstrated for the fermentation and preservation of olives (Ruiz -Barba, Cathcart, Warner and Jimenez-Diaz, 1994). 2.5 Applications of probiotics 2.5.1 Importance of probiotic consumption in humans The number of food and other dietary adjuncts products containing live Bifidobacterium and Lactobacillus bacteria have significantly increased over the last 20 years due to the beneficial
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Characterization of Lactobacilli is
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their encouragement, insightful com
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5. Mukesh Kumar and Abhijit Ganguli
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2.3.2.9 Cholesterol lowering 2.3.2.
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Page 13 and 14: List of Abbreviations ABTS 2,2-azin
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4.7.2 Survival of Lactobacillus str
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4.7.4 Antagonistic activity against
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97 Chapter IV: Results Table 4.17 H
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Table 4.19 Adhesion of potential pr
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Table 4.20 Coaggregation a of poten
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103 Chapter IV: Results Fig. 4.6 Ad
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105 Chapter IV: Results Table 4.21
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Table 4.23 Effect of pH and Tempara
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109 Chapter IV: Results Fig. 4.9 CL
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111 Chapter IV: Results 4.11.1 Effe
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113 Chapter IV: Results monocytogen
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115 Chapter IV: Results A B C D Fig
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4.13.3 Membrane permeability 117 Ch
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Chapter V DISCUSSION
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120 Chapter V Discussion al., 2003)
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122 Chapter V Discussion Lactobacil
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124 Chapter V Discussion or natural
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126 Chapter V Discussion trait may
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128 Chapter V Discussion and the el
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130 Chapter V Discussion hexadecane
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132 Chapter V Discussion hypothesiz
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134 Chapter V Discussion would prev
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136 Chapter V Discussion gave maxim
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138 Chapter V Discussion for 90 min
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140 Chapter V Discussion To test th
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CONCLUSIONS The main objective of t
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145 Chapter V: References Aasen, I.
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147 Chapter V: References Bjorksten
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149 Chapter V: References negative,
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151 Chapter V: References Delves-Br
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153 Chapter V: References Franz, C.
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155 Chapter V: References Gordon, D
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157 Chapter V: References Isolauri,
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159 Chapter V: References Kolenbran
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161 Chapter V: References Marekova,
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163 Chapter V: References Nagy, A.,
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165 Chapter V: References Bifidobac
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167 Chapter V: References Schilling
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169 Chapter V: References Teuber, M
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171 Chapter V: References Yoon, Y.C
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Rogosa agar Ingredients Quantity (g
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Denaturing solution. guanidinium is
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Appendix II Fig. 3.1. Standard curv
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