ABSTRACT
The uncontrolled use of antibiotics has created increasing resistance to pathogenic microorganisms for world population and livestock. That is why the interest for biopreservation alternative systems has emerged in food and feed products to reduce the abusive use of antibiotics. Bacteriocins are considered safe additives (GRAS) and can be employed to control the development of pathogens and spoiling microorganisms in different products. In this way, bacteriocins are a more natural way to replace antibiotics and other preservatives, which is convenient for health and accepted by consumers. Bacteriocins are classified in three different groups according to their properties, structure, molecular weight, and antimicrobial spectrum. There are different strategies for the recovery and purification of bacteriocins from cultivation broths. Peptide structure-function studies of bacteriocins and bacterial genetic advances are important to understand their mode of action. Commercially, nisin still appears as the main bacteriocin product, but there is a good perspective to continue the study and development of new bacteriocins and their biotechnological applications. These products are mainly applied by the food industry to increase shelf life of minimal processed foods, but also in veterinary medicine and as animal growth promoter instead of usual antibiotics.
