Antimicrobials

International Journal of Food Microbiology 71 Ž2001. 1–20 www.elsevier.comrlocaterijfoodmicro Review article

Bacteriocins: safe, natural antimicrobials for food preservation
Jennifer Cleveland a , Thomas J. Montville a , Ingolf F. Nes b, Michael L. Chikindas a, ) a Department of Food Science, Rutgers, The State UniÕersity of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA b Laboratory of Microbial Gene Technology, Department of Biotechnological Sciences, Agricultural UniÕersity of Norway,
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N-1432 As, Norway
Received 31 January 2001; received in revised form 10 May 2001; accepted 11 June 2001

Abstract
Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria ŽLAB. produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure–function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis, mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used. q 2001 Elsevier Science B.V. All rights reserved.
Keywords: Bacteriocin; Antimicrobial; Natural; Non-antibiotic; Food preservation

1. Introduction: the need for natural food preservation
Since food safety has become an increasingly important international concern, the application of antimicrobial peptides from lactic acid bacteria
ŽLAB. that target food pathogens

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