BACTERIOCINS OF LACTIC-ACID BACTERIA - THEIR POTENTIALS AS FOOD BIOPRESERVATIVE

Numerous strains of lactic acid bacteria used in the fermentation of f oods are known to produce bacteriocins. In general, bacteriocins are a group of proteinaceous antimicrobial substances that inhibit the grow th of closely related bacteria. However, some bacteriocins produced by lactic acid bacteria (LAB) exhibit a relatively broad antimicrobial s pectrum and are active against several food-spoilage and health-threat ening microorganisms. Many investigators have reported on the use of b acteriocins as food preservative to extend the shelflife of various fo ods. This review decribes the research that has been conducted on bact eriocinogenic lactic acid bacteria-isolated from a wide variety of foo ds and in some instances of animal origin-and the characteristics of b acteriocins. Special emphasis is placed on their potentials for use as food preservative and on their physicochemical nature, antibacterial spectrum, and genetic behavior.