Antimicrobials for food and feed; a bacteriocin perspective

Area of Science:

• Microbiology
• Food Science
• Biotechnology

Background:

• Bacteriocins are naturally occurring antimicrobial peptides with a long history of consumption in fermented foods.
• Recent research focuses on identifying novel bacteriocins and their producing microorganisms for various applications.
• Antimicrobial resistance necessitates the exploration of alternative preservation strategies.

Purpose of the Study:

• To review recent advances in bacteriocin research.
• To highlight the potential of bacteriocins in food biopreservation.
• To explore the role of bacteriocins in modulating gut microbiota for human and animal health.

Main Methods:

• Literature review of recent scientific publications on bacteriocins.
• Analysis of studies on bacteriocin bioengineering and hurdle technology.
• Examination of research on bacteriocins' impact on gut microbiota and host health.

Main Results:

• Bacteriocins can be enhanced through bioengineering and the hurdle approach, improving preservative effects and reducing antimicrobial resistance.
• Bacteriocins demonstrate potential as health modulators by regulating gut microbiota composition.
• The gut microbiota's link to human and animal health, including obesity, positions bacteriocins as alternatives to Animal Growth Promoters (AGP).

Conclusions:

• Advances in bacteriocin research are crucial for developing functional foods and feeds.
• Bacteriocins offer dual benefits in food biopreservation and promoting human/animal health.
• Further research will solidify bacteriocins' role in sustainable food systems and improved well-being.