Choyam Shilja, Srivastava Alok Kumar, Shin Jae-Ho, Kammara Rajagopal
Affiliated to AcSIR for Ph.D. Thesis, CSIR-CFTRI, Mysuru, India.
Department of Protein Chemistry and Technology, CSIR-CFTRI, Mysuru, India.
Front Microbiol. 2019 Aug 2;10:1736. doi: 10.3389/fmicb.2019.01736. eCollection 2019.
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.
食品工业生产的产品极易腐烂。食品变质对食品制造商来说是一个严重的问题。因此，识别有效的保鲜解决方案以防止食品变质很重要。细菌素（如细菌素、乳球菌素和肠球菌素）是细菌合成的抗菌蛋白，可破坏或抑制相关或不相关细菌菌株的生长。由于细菌素对食品变质微生物具有拮抗作用、高效力和低毒性，它们是一种很有前景的食品保鲜策略。此外，它们可以进行生物工程改造。最常见且可商业化获得的细菌素是乳酸链球菌素、植物乳杆菌素、片球菌素P和片球菌素。几种细菌素已被进行了生化和遗传学特征鉴定及研究；然而，它们的结构-功能关系、生物合成及作用机制尚不清楚。本叙述性综述主要关注细菌素及其与食品工业的相关性，以帮助防止食品变质。特别强调了细菌素在食品工业中的应用及局限性。
