Chemical Engineering Department, University of Blumenau , São Paulo, Blumenau , SC , Brazil.
Laboratory of Biochemistry and Applied Microbiology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul , Porto Alegre , RS , Brazil.
Crit Rev Food Sci Nutr. 2019;59(17):2839-2849. doi: 10.1080/10408398.2018.1474852. Epub 2018 Jun 5.
There has been an increasing debate about the use of synthetic chemical compounds and the consequences of their use in food preservation. In this context, the utilization of some natural compounds produced by bacteria, showing an inhibitory effect against microorganisms associated with food contamination, have gained attention as preservation technology. In order to improve the production and yield costs of bacteriocins, detailed studies are necessary to determine the conditions that allow an optimized production and extraction of bacteriocins from lactic acid bacteria (LAB). In this context, this article aims to discuss the information regarding the main factors that influence bacteriocin production by LAB. The biosynthesis of bacteriocins can be influenced by various culture conditions, such as the composition of the medium, pH, temperature and growth kinetics of the microorganisms. One of the limiting factors for the use of bacteriocins on a large scale in food preservation is the economic factor. In order for the production costs of bacteriocins to be reduced, making them attractive, it is necessary to know the optimum parameters of production, thus maximizing productivity and making costs more attractive.
关于合成化学化合物的使用及其在食品保存中的后果，人们的争论越来越多。在这种情况下，一些由细菌产生的天然化合物的利用引起了人们的关注，这些化合物具有抑制与食品污染有关的微生物的作用，已被用作保存技术。为了提高细菌素的生产和产量成本，有必要进行详细的研究，以确定允许从乳酸菌（LAB）中优化生产和提取细菌素的条件。在这方面，本文旨在讨论影响 LAB 生产细菌素的主要因素的信息。细菌素的生物合成可以受到各种培养条件的影响，例如培养基的组成、pH 值、温度和微生物的生长动力学。在食品保存中大规模使用细菌素的一个限制因素是经济因素。为了降低细菌素的生产成本，使其具有吸引力，有必要了解生产的最佳参数，从而最大限度地提高生产力，使成本更具吸引力。
