BIO PRESERVATIVE POTENTIAL OF BACTERIOCINS: CLASSIFICATION, MODE OF ACTION AND APPLICATION: A REVIEW
SHELLY KATARIA
Department of Biotechnology, Chandigarh College of Technology, CGC Landran, Mohali, Punjab 140307, India and University Institute of Pharmacy, India.
SONICA SONDHI
Department of Biotechnology, Chandigarh College of Technology, CGC Landran, Mohali, Punjab 140307, India and University Institute of Pharmacy, India.
PALKI SAHIB KAUR
Department of Biotechnology, Chandigarh College of Technology, CGC Landran, Mohali, Punjab 140307, India and University Institute of Pharmacy, India.
JASVEEN BAJWA
Department of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab 140307, India and University Institute of Pharmacy, India.
*Author to whom correspondence should be addressed.
Abstract
Increasing demand of natural over chemical preservatives initiated the rigorous research on the novel products isolated from the microorganisms having biopreservative potential to unfold the new range of antimicrobial agents to defend the food borne pathogens efficiently. One such antimicrobial compound bacteriocinis synthesized by various microorganisms. Bacteriocin is a protein molecule that possesses antimicrobial features and protects food borne pathogen, research is more focused on discovering novel bacteriocins at industrial scale. Present review is focused on bacteriocin’s classification, their mechanism of action and applications in food industry.
Keywords: Antimicrobial compounds, bacteriocins, biopreservatives