Open AccessStructure, mode of action and application of pediocin natural antimicrobial food preservative: A review
Author(s) -
Alaa Kareem Niamah
Publication year - 2018
Publication title -
maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.144
H-Index - 2
eISSN - 2520-0860
pISSN - 1814-5868
DOI - 10.37077/25200860.2018.76
Subject(s) - nisin , bacteriocin , preservative , bacteria , food spoilage , lactobacillus , antimicrobial , chemistry , clostridium perfringens , lipase , biochemistry , listeria monocytogenes , antimicrobial peptides , microbiology and biotechnology , biology , enzyme , food science , fermentation , genetics
Pediocin is a low molecular weight (2.7-17 KDa) cationic molecules compose of a hydrophilic N-terminal part containing the pediocin box (YGNGV) motif and a hydrophobic or amphiphilic C-terminal variable part which is produced by some of Pediococcus bacteria. Pediocin has inhibition properties against several sensitive bacterial cells and acts on the cytoplasmic membrane during pores formation. Pediocin intervenes with the absorption of amino acids in phospholipids of cytoplasmic membrane from target cells. The pediocin molecule has unique properties such as the thermostability and detaining of activity at a wide pH values and resistance to some proteases enzymes. Pediocin has inhibition activity against many food spoilage bacteria and pathogenic bacteria including several bacterial genera such as Listeria, Clostridium, Bacillus, Aeromonas, Staphylocoocus, Lactobacillus and Enterococcus. This review will assist in learning the challenges that yet require to attention to apply pediocin in food industries as food preservative.