2020/08/26 by Samira Soltani, Riadh Hammami, Paul D Cotter +7 · 4 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Gut microbiota and health #Identification and Quantification in Food #Probiotics and Fermented Foods
paper · pdf · doi:10.1093/femsre/fuaa039
openalex publication_date 2020/08/26 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
In recent decades, bacteriocins have received substantial attention as antimicrobial compounds. Although bacteriocins have been predominantly exploited as food preservatives, they are now receiving increased attention as potential clinical antimicrobials and as possible immune-modulating agents. Infections caused by antibiotic-resistant bacteria have been declared as a global threat to public health. Bacteriocins represent a potential solution to this worldwide threat due to their broad- or narrow-spectrum activity against antibiotic-resistant bacteria. Notably, despite their role in food safety as natural alternatives to chemical preservatives, nisin remains the only bacteriocin legally approved by regulatory agencies as a food preservative. Moreover, insufficient data on the safety and toxicity of bacteriocins represent a barrier against the more widespread use of bacteriocins by the food and medical industry. Here, we focus on the most recent trends relating to the application of bacteriocins, their toxicity and impacts.