Acta Scientific Microbiology

Review Article Volume 7 Issue 1

Bacteriocins: Properties and Potential Applications in Food and Pharmaceutical Industry

Rakshitha G. Kulkarni1, Keshavamurthy M2, Shilpashree H P3 and Vishwanatha T4*

1,2Department of Life Sciences, Acharya Bangalore B-School, Bengaluru, Karnataka, India
3Department of Microbiology, Biotechnology and Food Technology, J.B. Campus, Bangalore University, Bengaluru, Karnataka, India.
4Department of Microbiology, Maharani Cluster University, Maharani’s Science College for Women, Bengaluru, Karnataka, India

*Corresponding Author: Vishwanatha T, Assistant Professor, Department of Microbiology, Maharani Cluster University, Maharani’s Science College for Women campus, Bengaluru, Karnataka, India.

Received: November 27, 2023; Published: December 27, 2023

Abstract

Infections caused by antibiotic-resistant pathogenic organisms are significantly rising worldwide. In response, numerous approaches, including the usage of bacteriocins, have lately been investigated to cure them. A class of antimicrobial peptides known as bacteriocins is produced by bacteria and is effective at controlling clinically significant susceptible and drug-resistant pathogens. Bacteriocins are a heterogeneous group of bioactive peptides, displaying antimicrobial activity against similar or closely related bacterial strains. To be able to alter and enhance their physicochemical characteristics, pharmacological effects, and biosafety, bacteriocins have been researched. These antimicrobial peptides have enormous promise as both food preservatives and next-generation antibiotics that can combat infections with multidrug resistance strains. Bacteriocins, not only focuses on being the perfect solution for food spoilage but also strives to become a potential drug candidate for replacing antibiotics in order to treat multiple drug resistance pathogens in the future. There is still a lot to learn about this class of peptide antibiotics, as evidenced by the rise in reports of novel bacteriocins with distinctive characteristics. In this review, we emphasize on properties and applications of bacteriocins including their biosafety. Bacteriocins vary in their biochemical properties, molecular weight, mechanism of action, spectrum of activity, and sequence of amino acids. They are produced both by Gram positive and negative bacteria. Many recent studies have also proven that bacteriocins aim to extend food preservation time, treat disease and cancer therapy, and maintain human health. Researchers and Scientists considered bacteriocins as an effective probiotic and declared confidently about its future-changing role in the field of pharma and food industry which is responsible for improvement in human health.

Keywords: Bacteriocins; Drug Resistance; Antimicrobials; Biosafety; Food Preservation

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Citation

Citation: Vishwanatha T., et al “Bacteriocins: Properties and Potential Applications in Food and Pharmaceutical Industry".Acta Scientific Microbiology 7.1 (2024): 66-76.

Copyright

Copyright: © 2024 Vishwanatha T., et al This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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