Journal Article


Colin Hill
R. Paul Ross
Des Field


Agriculture & Food Science

antimicrobial peptide lactic acid bacteria bioengineering physico chemical properties nisin bacteriocin food safety preservative

Developing bacteriocins of lactic acid bacteria into next generation biopreservatives (2018)

Abstract Bacteriocins are ribosomally synthesized peptides produced by bacteria which can kill other bacteria. Those produced by lactic acid bacteria (LAB) are of great interest as they are often employed in food processing and food fermentations as natural biopreservatives. In this review, we discuss the implementation of bioengineering to enhance the antimicrobial activity, antibacterial spectrum and physico-chemical properties of LAB bacteriocins. Additionally, we discuss the potential applications of bacteriocin derivatives for use as promising food preservatives alone or in combination with other naturally derived antimicrobials as a form of hurdle technology and the regulatory status of strains engineered through food-grade approaches.
Collections Ireland -> University College Cork -> APC Microbiome Institute
Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> APC Microbiome Institute- Journal Articles
Ireland -> University College Cork -> Microbiology
Ireland -> University College Cork -> Research Institutes and Centres
Ireland -> University College Cork -> Microbiology - Journal Articles

Full list of authors on original publication

Colin Hill, R. Paul Ross, Des Field

Experts in our system

Colin Hill
University College Cork
Total Publications: 351
R Paul Ross
Total Publications: 441
Des Field
Total Publications: 30