Bacteriocins are ribosome-synthesized peptides that inhibit food spoilage bacteria. They are widely used as food bioprotectants and can be used in combination with other food preservation methods to have synergistic or additive effects. Aprofood focuses on interesting applications of bacteriocin in the food field and provides comprehensive bacteriocin-based food preservation solutions to customers around the world.

Overview of Bacteriocins

Bacteriocins are produced by many gram-positive and gram-negative species, but laboratory-produced bacteriocins are especially important for the food industry because these bacteria are generally considered safe (GRAS status). Furthermore, since most bacteriocin-producing LABs are natural food isolates, they are well suited for food applications. Although food/drinks are preserved using various methods other than bacteriocin production, an increasingly health-conscious public may seek to avoid foods that are extensively processed or contain chemical preservatives. Therefore, laboratory production of bacteriocins is not only beneficial to the bacteria themselves, but can also be used by the food industry as a tool to control undesired bacteria in a food-grade and natural way, which may be more acceptable to consumers.

More information: Food Preservation Solutions based on Bacteriocin