Antilisterial Bacteriocins for Food Security: The Case of Sakacin A

Sakacin A, a class IIa bacteriocin produced by Lactobacillus sakei, is a 41 amino acids peptide possessing a strong antilisterial activity, acting by permeabilizing cell membrane through the formation of pores. Due to its antimicrobial effectiveness, sakacin A possesses a significant potential as biopreservative. In the present chapter, different methods of applying bacteriocins to food are discussed: the direct use of the sakacin A-producing bacterium, as well as the addition of the purified or semi-purified peptide, even incorporated in an active packaging device to control its release during food storage.