Open AccessMicrobial defense systems in foods and feeds
Author(s) -
Djadouni Fatima
Publication year - 2017
Publication title -
journal of biological control
Language(s) - English
Resource type - Journals
eISSN - 0971-930X
pISSN - 2230-7281
DOI - 10.18311/jbc/2016/15603
Subject(s) - biology , bacteriocin , food spoilage , proteolytic enzymes , pathogenic bacteria , bacteria , microbiology and biotechnology , immune system , microbial ecology , ecology , antimicrobial , enzyme , biochemistry , immunology , genetics
Bacteriocins are proteinaceous substances having antigenic and developed by some microbial strains having the ability and effectiveness against pathogenic bacteria and spoilage, harmless to the consumer, and have no adverse effect on the organoleptic product quality. Bacteriocins are rendered inactive by the action of proteolytic enzymes present in the gastrointestinal tract, thy can resist high temperatures, are non-toxic and does not compromise the immune system in experimental animals. Bacteriocins as microbial defense systems has been widely researched and documented. However, though the diversity and abundance of bactrocins is very high, indicating their use as microbial weapons, research on ecological and evolutionary significance needs elaborate studies. More advanced studies are needed to unfold reasons for their success as toxins.