BIO PRESERVATIVE POTENTIAL OF BACTERIOCINS: CLASSIFICATION, MODE OF ACTION AND APPLICATION: A REVIEW
Increasing demand of natural over chemical preservatives initiated the rigorous research on the novel products isolated from the microorganisms having biopreservative potential to unfold the new range of antimicrobial agents to defend the food borne pathogens efficiently. One such antimicrobial compound bacteriocinis synthesized by various microorganisms. Bacteriocin is a protein molecule that possesses antimicrobial features and protects food borne pathogen, research is more focused on discovering novel bacteriocins at industrial scale. Present review is focused on bacteriocin’s classification, their mechanism of action and applications in food industry. Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5234 [if !supportLineBreakNewLine] [endif]