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Ocins for Food Safety.

Shilja, Choyam and Alok Kumar, Srivastava and Jae Ho, Shin and Rajagopal, Kammara (2019) Ocins for Food Safety. 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.

Item Type: Article
Uncontrolled Keywords: Ocins, food spoilage, preservation
Subjects: 600 Technology > 08 Food technology > 13 Quality control > 02 Safety
Divisions: Food Safety Analytical Quality Control Lab
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2020 08:00
Last Modified: 19 Aug 2020 08:00
URI: http://ir.cftri.com/id/eprint/14456

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