Biopreservation and Bacteriocins PDF

Biopreservation and Bacteriocins Burak ERSÖZ Esranur SARIKAYA Beyzanur BASKIN OUTLINE What is the Biopreservation? Bacteriocins as Biopreservative Bacteriocin Producing Species Classification of Bacteriocins Mechanism of Action of Bacteriocins Bacteriocin...

Biopreservation and Bacteriocins Burak ERSÖZ Esranur SARIKAYA Beyzanur BASKIN OUTLINE What is the Biopreservation? Bacteriocins as Biopreservative Bacteriocin Producing Species Classification of Bacteriocins Mechanism of Action of Bacteriocins Bacteriocins in Food Preservation Nisin Biopreservation Applications: Dairy & Meat References  What is the Biopreservation ? Biopreservation refers to preserving biological material, such as cells, tissues, or organs, in a viable state for extended periods. It is the use of natural or controlled macrobiotics or antimicrobials as a way of preserving food and extending product shelf life (Ockerman and Basu, 2014) Properties of Biopreservative Antimicrobial Activity Natural Origin Safety Environmentally Friendly Potential Health Benefits Cost-Effectiveness What kinds of Biopreservation Yeast Biopreservatives Microbial Acids Lacto - Biopreservatives Bacto - Biopreservatives Phyto - Biopreservatives Bacteriocins as Biopreservative The protein toxins are known as “bacteriocins” defined as peptides or proteins ribosomally synthesized by bacteria that inhibit or kill other related or unrelated microorganisms multifunctional protein substances produced by the ribosome pronounced antibacterial effect have the ability to eliminate certain pathogens (Al-Omari et al., 2022) (Mehenktaş, 2022) Bacteriocins as Biopreservative these antimicrobial proteins; - more effective on Gram (+) microorganisms - inhibit some microorganisms that cause food spoilage - do not disrupt the physicochemical structure of foods - do not have a negative impact on human and environmental health (Yalçın & Üstündağ, 2017) Bacteriocin Producing Species Bacteriocins can be produced by various types of Gram-positive and Gram-negative bacteria In 1925, the bacteriocins first named “Colicin” was originally identified as an antimicrobial protein produced by E.coli Bacteriocin Producing Species Bacteriocins can be produced by many microorganisms such as - Lactococcus, - Lactobacillus, - Pediococcus, - Leuconostoc, - Staphylococcus - Enterococcus, bacteriocins produced by lactic acid bacteria are mostly used in foods. (Yalçın & Üstündağ, 2017). Classification of bacteriocins lantibiotics non-lantibiotics heat-sensitive - small peptides - heat resistant - >30 kDa peptides -