Author (Swati Srivastava, Ankita Srivastava, Niharika Chandra, Sunil Kumar)
The antimicrobial activity of lactic acid bacteria and probiotic bacteria are the main aim of this review. In this review, we have compiled the available data on the commonly used preservative and present the current knowledge regarding the antimicrobial compounds, especially bacteriocins, the mechanisms of the action and recent applications of antimicrobial compounds in food. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as bio-preservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problems is application of probiotics for different gastrointestinal and urogenital infection therapies.
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