Efecto antimicrobiano de bacteriocinas producidas por bacterias ácido lácticas y su aplicación tecnológica en productos lácteos: revisión bibliográfica

Abstract

Lactic acid bacteria (LAB) are widely used in food production for their ability to synthesize metabolites that favor the development of desired sensory characteristics and antimicrobial substances such as organic acids and bacteriocins. LAB bacteriocins are antimicrobial peptides that inhibit phylogenetically related bacteria, although they may also exhibit broad-spectrum activity. These characteristics have attracted scientific interest for the development of new methods of food preservation. Therefore, a systematized bibliographic review was carried out with the objective of identifying and analyzing the available scientific evidence on the antimicrobial effect of the bacteriocins produced by LAB in order to know their antimicrobial spectrum and the technological methods of application in dairy products. During the search phase in the PubMed, Sciencedirect and Scopus databases, 29 articles were collected and submitted to the analysis and synthesis of the information. It was determined that the genera Lactococcus, Lactobacillus, Streptococcus and Pediococcus are producers of bacteriocins active against E. coli, Salmonella spp., Yersinia spp., L. monocytogenes, S. aureus, E. faecalis, C. perfringens and B. cereus, pathogenic bacteria that frequently contaminate dairy products. With the application of bacteriocinogenic LAB or its bacteriocins as additives, incorporated into edible films or coatings, it is possible to effectively inhibit the growth of pathogens that cause foodborne diseases and spoilage agents through the release of active bacteriocins without significantly affecting the sensory and physicochemical properties. In this way, BAL bacteriocins constitute an alternative to artificial preservatives and guarantee food preservation and food safety.