ABSTRACT

Various Gram positive and Gram-negative bacteria are produced during growth, a specific protein component of either proteins or polypeptides, which have antibacterial properties and structures, called bacteriocins. Bacteriocins are highly comparable to antibiotics because of their similar properties but they are not. They differ from one another on the basis that the bacteria control their activity in the species of microorganisms associated with the productive species and especially in the species of the same species. Antibiotics, on the other hand, have a broader role and if the activity is restricted, they will not show any specific effect on the most intimate species. In addition, the bacteriocin is a protein composed of ribosomes and formed during the first phase of growth which is why they are called primary metabolites and antibiotics are more commonly called secondary metabolites. Among all the fine Gram bacteria, lactic acid bacteria (LAB) there, Lactobacilli have received the most attention at the moment, due to the production of bacteriocin. The use of Bacteriocins occurs mainly in the food industry. It is widely used as a natural food preservative. The use of Lactic acid bacteria and their metabolic products produced by them is generally considered safe (GRAS). Nisin is the only bacteriocin officially used in the food industry and its application has been accepted worldwide. The use of bacteriocin is done in a completely pure form or it can also be done in an impure way or with the use of a product that is a pre-made product or original culture. Keywords: Lactic acid Bacteria, Lactobacilli, Bacteriocins, Nisin
Publication date: 01/04/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1017.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.4.1017