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PROSPECTS OF BACTERIOCINS AS BIOPRESEVRATIVES IN THE FOOD INDUSTRY (A REVIEW)
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PROSPECTS OF BACTERIOCINS AS BIOPRESEVRATIVES IN THE FOOD INDUSTRY (A REVIEW) Adeyemo, M. B.1, 2, Azare, B. A.2* and Kayode, J. O.2 1National Agency for Food and Drug Administration and Control, Abuja, Nigeria 2Department of Biological Science University of Abuja P.M.B. 117, Abuja, Nigeria *Author for Correspondence: Tel: (803) 504-0447; (804) 411-1564 Abstract Bacteriocins are ribosomally synthesized polypeptides possessing bactericidal activity that are rapidly digested by proteases in the human digestive tract. They are proteinaceous compounds of bacterial origin and are lethal to bacteria other than the producing strain. Historically, chemical preservatives and other traditional barriers have been used in food products to inhibit microbial growth. Consumers have been consistently concerned about possible adverse health effects from the presence of chemical additives in their foods. As a result, consumers are drawn to natural and 'fresher' foods with no chemical preservatives added. This perception, coupled with the increasing demand for minimally processed foods with long shelf life and convenience,...
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