Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/4/2013
Publication Date: 6/1/2015
Citation: Renye Jr, J.A., Somkuti, G.A. 2015. Bacteriocins of food grade lactic acid bacteria in hurdle technology for milk and dairy. Editors: Datta, N., Tomasula, P.M., Emerging Dairy Processing Technologies Opportunities for the Dairy Industry. John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO198SQ.UK. Book Chapter. 1:267-290.
Technical Abstract: The use of high temperature/short time (HTST) pasteurization has proven effective in eliminating microbial contaminants from raw milk; however some thermoduric bacteria and spore-formers have been reported to survive pasteurization at low numbers. Furthermore, improper pasteurization, post-pasteurization contamination or the consumption of nonpasteurized (raw-milk) dairy foods have been associated with outbreaks of foodborne illness. To improve both the shelf-life and safety of milk and fermented dairy products, efforts are ongoing to develop effective technologies for the elimination of microbial contaminants without the use of chemical preservatives, or thermal processing, which is believed to negatively affect the organoleptic and nutritional quality of milk. Natural antimicrobial compounds produced by food-grade lactic acid bacteria called bacteriocins have the potential to protect dairy foods from bacterial contamination. Nisin is the most recognized of these compounds and is approved world-wide for use as a food preservative. Several other bacteriocins have been identified and are being investigated for their potential as alternative food ingredients. Hurdle technology involves the use of multiple antimicrobial treatments to improve food safety. Bacteriocins are being studied for their potential as components of hurdle technologies to improve their efficacy and prevent the development of bacteriocin resistance within foodborne pathogens.