Bacteria employ a range of competition systems that deliver toxins to inhibit competing strains. This study shows that these systems are particularly important for the ecology of virulent and antibiot...

Published in Critical reviews in microbiology

Bacteriocins, naturally produced antimicrobial peptides from bacteria, are emerging as crucial tools in modern food preservation. They effectively inhibit spoilage and pathogenic bacteria, offering a natural alternative to traditional preservatives. By targeting foodborne pathogens like Listeria monocytogenes, Salmonella paratyphi, and E. coli, bacteriocins enhance food safety and extend shelf life, reducing waste and economic losses. The shift towards clean-label products has increased the adoption of bacteriocins, which meet consumer preferences for transparent and wholesome ingredients. They find applications across various food categories, including dairy, meat, seafood, and produce. Recent advancements in bacteriocin research focus on identifying novel bacteriocins with enhanced antimicrobial potency. Combining bacteriocins with other preservation techniques, such as modified atmosphere packaging and high-pressure processing, maximises their efficacy. Incorporating bacteriocins into active packaging materials offers sustained protection against spoilage and pathogens. Beyond food, bacteriocins promise in animal feed, pharmaceuticals, and cosmetics. Research also explores their interaction with the human gut microbiome, opening possibilities for personalised nutrition. In conclusion, bacteriocins represent a sustainable approach to food preservation, enhancing food safety, extending shelf life, and meeting consumer demands. Their continued development holds immense potential for the future of food technology and public health.

npj Biofilms and Microbiomes - Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities

What are bacteriocins and how can we harness their therapeutic potential? Find out in this interview with the Glox Therapeutics Chair.

Bacteriocins, naturally produced antimicrobial peptides from bacteria, are emerging as crucial tools in modern food preservation. They effectively inhibit spoilage and pathogenic bacteria, offering a natural alternative to traditional preservatives. By targeting foodborne pathogens like Listeria monocytogenes, Salmonella paratyphi, and E. coli, bacteriocins enhance food safety and extend shelf life, reducing waste and economic losses. The shift towards clean-label products has increased the adoption of bacteriocins, which meet consumer preferences for transparent and wholesome ingredients. They find applications across various food categories, including dairy, meat, seafood, and produce. Recent advancements in bacteriocin research focus on identifying novel bacteriocins with enhanced antimicrobial potency. Combining bacteriocins with other preservation techniques, such as modified atmosphere packaging and high-pressure processing, maximises their efficacy. Incorporating bacteriocins into active packaging materials offers sustained protection against spoilage and pathogens. Beyond food, bacteriocins promise in animal feed, pharmaceuticals, and cosmetics. Research also explores their interaction with the human gut microbiome, opening possibilities for personalised nutrition. In conclusion, bacteriocins represent a sustainable approach to food preservation, enhancing food safety, extending shelf life, and meeting consumer demands. Their continued development holds immense potential for the future of food technology and public health.

Bacteriocins, naturally produced antimicrobial peptides from bacteria, are emerging as crucial tools in modern food preservation. They effectively inhibit spoilage and pathogenic bacteria, offering a natural alternative to traditional preservatives. By targeting foodborne pathogens like Listeria monocytogenes, Salmonella paratyphi, and E. coli, bacteriocins enhance food safety and extend shelf life, reducing waste and economic losses. The shift towards clean-label products has increased the adoption of bacteriocins, which meet consumer preferences for transparent and wholesome ingredients. They find applications across various food categories, including dairy, meat, seafood, and produce. Recent advancements in bacteriocin research focus on identifying novel bacteriocins with enhanced antimicrobial potency. Combining bacteriocins with other preservation techniques, such as modified atmosphere packaging and high-pressure processing, maximises their efficacy. Incorporating bacteriocins into active packaging materials offers sustained protection against spoilage and pathogens. Beyond food, bacteriocins promise in animal feed, pharmaceuticals, and cosmetics. Research also explores their interaction with the human gut microbiome, opening possibilities for personalised nutrition. In conclusion, bacteriocins represent a sustainable approach to food preservation, enhancing food safety, extending shelf life, and meeting consumer demands. Their continued development holds immense potential for the future of food technology and public health.