ABSTRACT
Ribosomally produced, proteinaceous, and multifunctional substances with enhanced antimicrobial activity are the characteristics derived from bacteriocins. These peptides are produced by several bacteria of phylums, which has the potential to inhibit close or distant bacterial strains, hence entitled as having biotechnological potential for several industrial purposes. The bacteriocins from lactic acid bacteria (LAB) producers are considered “generally recognized as safe” (GRAS) which has been widely explored in food preservation and pharmaceutical industries. Recently several bacteriocins from this Bacillaceae family have shown profound effect for combating emerging drug-resistant microorganisms. Furthermore, food-spoilage bacteria which, apart from degrading food, are also responsible for the production of toxic ssubstances ultimately leading to fatality. Among all bacteriocins, nisin is widely used for food preservation as it inhibitsa wide range of Gram-positive bacteria present in food. With a concern about food spoilage due to bacterial contamination, the usage of chemical preservatives brings human health into debate. Thus, bacteriocins offer an alternative for food safety and maintaining food-grade stability in terms of their shelf life. The application of bacteriocins is not just limited to food preservation or pharmaceuticals, it also serves several applications in the field of agriculture, aquaculture, and livestock. Apart from its profound applications, this chapter also discusses classification, biosynthesis which can be scaled up for wider applications, and the fascinating mode of action for Gram-positive and Gram-negative bacteria. Detailed applications in food processing, preservation, and role in the pharmaceutical industry have also been discussed.
