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Bacteriocins are a heterogeneous group of peptides or proteins with antimicrobial activity synthesized ribosomally and released extracellularly by bacteria belonging to nearly all taxonomic groups. These are classified according to their genetic, structural and biochemical characteristics. Use of bacteriocinogenic cultures to improve the safety of food products would represent an attractive alternative to the use of chemical preservatives, based on the long history of safe use of naturally occurring bacteriocin producing food-grade bacteria. Chapter One in this book discusses the effects of bacteriocin production in situ by bacteria in food products and evidence for the probiotic properties of bacteriocin producers are collected in order to identify processes in which the application of bacteriocinogenic cultures can be effectively implemented. Chapter Two examines the importance of the use of bacteriocins in food preservation and also their potential use in human health. Chapter Three discusses a broad range of bacteriocin applications focusing not only on food biopreservation but also on biofilm control. Chapter Four reviews the recent applications of bacteriocin-producing PC in meats and meat products throughout the world. Chapter Five evaluates the effect of mild pressure treatments in the survival of Pediococcus acidilactici HA-6111-2 and on its bacteriocin production capacity.

Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria. The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area. The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.