Vol. 10, Special Issue 4 (2021)

Author(s):
Serlene Tomar, Annada Das and Surbhi Yadav

Abstract:
The purpose of this study is to review the various aspects of Bacteriocins and their potential application in food and medicine sector with relevance to the challenges faced in the current era. Various studies done to explore the information on Bacteriocins along with their innate potentials in diverse sectors have been discussed in the review with appropriate examples. The application of Bacteriocins in Food and Medical sector has increased recently owing to their non-toxic and antimicrobial efficacy. Bacteriocins can be produced by both Gram positive and Gram negative bacteria. Evidences of Bacteriocin production in the Archae have also been documented. The Bacteriocins produced by Lactic acid Bacilli are ighly employed as food preservatives. Bacteriocins owing to their high target-specific nature and antimicrobial effectiveness at nanomolar concentrations have been employed in the medicine sector. The current era faces the demand for action of products derived from natural or microbial origin for tacking various challenges like increased antimicrobial resistance, economic losses due to food spoilage. The increase in researches done to explore the diverse calibre of Bacteriocins can help in combating these challenges.