Bacteriocins Production Using Whey

Anwar Ali, Aleena Tahir, Waseem Khalid, Ahmal Khan, Xin-An Zeng, Rati Jani, Nenad Naumovski, Muhammad faisal Manzoor

Research output: A Conference proceeding or a Chapter in BookChapterpeer-review

Abstract

The diverse class of antimicrobial proteins/peptides known as bacteriocins from lactic acid bacteria (LAB) has the potential to be employed as bio-preservatives. They exhibit a variety of antibacterial actions across the antibacterial spectrum at low doses, in addition to heat and pH constancy in food. Eminent bacteriocin synthesis is expected in a complicated medium. Yet, the such broth is too costly for a profitable manufacturing technique. It is necessary to employ food-grade media to create stable temperature, broad-division bacteriocins with utmost particular action before using them as food bio-preservatives. Bacteriocins’ under cede in the food-grade environment and labor-intensive, overpriced detoxification techniques, which are appropriate at the laboratory size but not at the industrial level, are the main obstacles to their use as food bio-preservatives. The current review focuses on the manufacture of bacteriocins utilizing complicated and food-grade medium and principally examines the bacteriocin manufacture variants, broth utilized, various manufacture techniques used, and the impact of varied generation methods on bacteriocin production. The purifying techniques developed for efficient bacteriocin recovery at both small and large scales are also a focus of this investigation.
Original languageEnglish
Title of host publicationWhey Valorization
Subtitle of host publicationInnovations, Technological Advancements and Sustainable Exploitation
EditorsAmrita Poonia, Anka Trajkovska Petkoska
Place of PublicationSingapore
PublisherSpringer Nature Singapore
Chapter13
Pages259-283
Number of pages25
Edition1
ISBN (Electronic)9789819954599
ISBN (Print)9789819954582
DOIs
Publication statusPublished - 25 Oct 2023

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