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Abstract
Bacteriocins of lactic acid bacteria (LAB) are proteinaceous compounds that may present antimicrobial activity towards important foodborne pathogens and spoilage-related microflora. Due to these properties, bacteriocin-producing strains or purified bacteriocins have a great potential of use in biologically based food preservation systems. Despite the growing number of articles describing the isolation of bacteriocinogenic strains, genetic determinants for production, as well as the purification and biochemical characterization of these inhibitory substances, there are only limited reports of successful application of bacteriocins to meats.
This paper presents a critical review of the methods available for screening of bacteriocin-producing LAB strains from meats and also discusses the proposed mechanisms of action for LAB bacteriocins. Additionally, an overview of the Brazilian experience in the application of LAB bacteriocins to meats and meat products is given.
ACKNOWLEDGMENTS
E. C. P. De Martinis and B. D. G. M. Franco are grateful to FAPESP (The State of São Paulo Research Foundation) and to CAPES (Brazilian Post-Graduate Education Agency) for supporting research in their laboratories. The authors also thank Dr. T. J. Montville, from Rutgers, The State University of New Jersey, USA, for his critical review of this manuscript.
