Some of the most practical properties of Bacteriocins in Food industry

Gram negative and gram positive bacterias are generally known to be the pathogenics, but they had shown that they can producing ribosomally synthesized production that they are called bacteriocins which have so many beneficial properties like anti-microbial , as a natural preservatives and inhibitor in food industry. Because of their non-toxic and environment-friendly properties and also being known as GRAS, bacteriocins are highly sought after. The most important bacteriocin producing strain is LAB which has a wide spectra of inhibition food from spoilage and pathogenics. Nisin is the only bacteriocin that known as GRAS till now. Which it has two types, A and Z. These two types have shown an impressive effect in spoilage and pathogenic , but the A type of Nisin has shown wider spectra in food industry. Recent years because of consumer needs are changing from chemical or/and artificial additives to healthy and natural additives, made scientists and food specialists to formulated a new policy in Food industry by bacteriocins. Bacteriocins are being one the most healthy and easy to use natural preservatives that has been known till now.

Some of the most practical properties of Bacteriocins in Food industry Keywords:

Bacteriocin , LAB , Nisin , Food industry