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.
Antilisterial Bacteriocins for Food Security: The Case of Sakacin A / C. Mapelli, A.G. Barbiroli, S. DE BENEDETTI, A. Musatti, M.S. Rollini - In: Encyclopedia of Food Security and Sustainability. 2 / [a cura di] P. Ferranti, E. Berry, A. Jock. - [s.l] : Elsevier, 2018 Nov 28. - ISBN 9780128126875. - pp. 385-392 [10.1016/B978-0-08-100596-5.22150-1]
Antilisterial Bacteriocins for Food Security: The Case of Sakacin A
C. MapelliPrimo
;A.G. Barbiroli
Secondo
;S. DE BENEDETTI;A. MusattiPenultimo
;M.S. RolliniUltimo
2018
Abstract
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.File | Dimensione | Formato | |
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