Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications

Weerapong Woraprayote; Thitiphorn Janyaphisan; Saowalak Adunphatcharaphon; Nipon Sonhom; Kittiya Showpanish; Kittaporn Rumjuankiat; Wonnop Visessanguan; Christopher T. Elliott; Awanwee Petchkongkaew

doi:10.1016/j.fbio.2023.102385

Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications

Weerapong Woraprayote
, Thitiphorn Janyaphisan
, Saowalak Adunphatcharaphon
, Nipon Sonhom
, Kittiya Showpanish
, Kittaporn Rumjuankiat
, Wonnop Visessanguan
, Christopher T. Elliott
, Awanwee Petchkongkaew^*

^*Corresponding author for this work

School of Biological Sciences

Research output: Contribution to journal › Review article › peer-review

16 Citations (Scopus)

297 Downloads (Pure)

Abstract

Fermentation is an ancient preservation process which has been widely used in many countries across the world, especially in Southeast Asia. Many types of traditional fermented food products that contain lactic acid bacteria (LAB) appear to contain an abundance of bacteriocin producers. Until now, thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB. Furthermore, twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized. Additionally, six bacteriocinogenic LAB strains have been applied to food products, as starter cultures or bacteriocin preparations, in order to increase product quality and safety. However, research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited. Hence, the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates (i.e., definition, types diversity, and various isolation sources of bacteriocinogenic LAB). Additionally, the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.

Original language	English
Article number	102385
Journal	Food Bioscience
Volume	52
Early online date	20 Jan 2023
DOIs	https://doi.org/10.1016/j.fbio.2023.102385
Publication status	Published - Apr 2023

Bibliographical note

Funding Information:
This study was supported by Bualuang Chair Professor Fund, the National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Thailand (Project Code P-2051071 and P-2250479) and Thailand Science Research and Innovation Fundamental Fund (Project no. 2461863).Acknowledgements are given to Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), College of Agricultural Innovation and Food Technology, Rangsit Univertisy, Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University, and Institute for Global Food Security, School of Biological Science, Queen's University Belfast and the International Joint Research Center on Food Security (IJC-FOODSEC) for the support.

Funding Information:
This study was supported by Bualuang Chair Professor Fund, the National Center for Genetic Engineering and Biotechnology , National Science and Technology Development Agency , Thailand (Project Code P-2051071 and P-2250479) and Thailand Science Research and Innovation Fundamental Fund (Project no. 2461863 ).

Publisher Copyright:
© 2023 The Authors

Keywords

Bacteriocin-producing bacteria
Bacteriocins
Food preservatives
Starter culture
Thai fermented foods

ASJC Scopus subject areas

Food Science
Biochemistry

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10.1016/j.fbio.2023.102385Licence: CC BY-NC-ND

Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
Copyright 2023 the authors. This is an open access article published under a Creative Commons Attribution-NonCommercial-NoDerivs License (https://creativecommons.org/licenses/by-nc-nd/4.0/), which permits distribution and reproduction for non-commercial purposes, provided the author and source are cited.
Final published version, 2.14 MBLicence: CC BY-NC-ND

Cite this

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title = "Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications",

abstract = "Fermentation is an ancient preservation process which has been widely used in many countries across the world, especially in Southeast Asia. Many types of traditional fermented food products that contain lactic acid bacteria (LAB) appear to contain an abundance of bacteriocin producers. Until now, thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB. Furthermore, twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized. Additionally, six bacteriocinogenic LAB strains have been applied to food products, as starter cultures or bacteriocin preparations, in order to increase product quality and safety. However, research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited. Hence, the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates (i.e., definition, types diversity, and various isolation sources of bacteriocinogenic LAB). Additionally, the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.",

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author = "Weerapong Woraprayote and Thitiphorn Janyaphisan and Saowalak Adunphatcharaphon and Nipon Sonhom and Kittiya Showpanish and Kittaporn Rumjuankiat and Wonnop Visessanguan and Elliott, \{Christopher T.\} and Awanwee Petchkongkaew",

note = "Funding Information: This study was supported by Bualuang Chair Professor Fund, the National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Thailand (Project Code P-2051071 and P-2250479) and Thailand Science Research and Innovation Fundamental Fund (Project no. 2461863).Acknowledgements are given to Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), College of Agricultural Innovation and Food Technology, Rangsit Univertisy, Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University, and Institute for Global Food Security, School of Biological Science, Queen's University Belfast and the International Joint Research Center on Food Security (IJC-FOODSEC) for the support. Funding Information: This study was supported by Bualuang Chair Professor Fund, the National Center for Genetic Engineering and Biotechnology , National Science and Technology Development Agency , Thailand (Project Code P-2051071 and P-2250479) and Thailand Science Research and Innovation Fundamental Fund (Project no. 2461863 ). Publisher Copyright: {\textcopyright} 2023 The Authors",

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AU - Woraprayote, Weerapong

AU - Janyaphisan, Thitiphorn

AU - Adunphatcharaphon, Saowalak

AU - Sonhom, Nipon

AU - Showpanish, Kittiya

AU - Rumjuankiat, Kittaporn

AU - Visessanguan, Wonnop

AU - Elliott, Christopher T.

AU - Petchkongkaew, Awanwee

N1 - Funding Information: This study was supported by Bualuang Chair Professor Fund, the National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Thailand (Project Code P-2051071 and P-2250479) and Thailand Science Research and Innovation Fundamental Fund (Project no. 2461863).Acknowledgements are given to Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), College of Agricultural Innovation and Food Technology, Rangsit Univertisy, Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University, and Institute for Global Food Security, School of Biological Science, Queen's University Belfast and the International Joint Research Center on Food Security (IJC-FOODSEC) for the support. Funding Information: This study was supported by Bualuang Chair Professor Fund, the National Center for Genetic Engineering and Biotechnology , National Science and Technology Development Agency , Thailand (Project Code P-2051071 and P-2250479) and Thailand Science Research and Innovation Fundamental Fund (Project no. 2461863 ). Publisher Copyright: © 2023 The Authors

PY - 2023/4

Y1 - 2023/4

N2 - Fermentation is an ancient preservation process which has been widely used in many countries across the world, especially in Southeast Asia. Many types of traditional fermented food products that contain lactic acid bacteria (LAB) appear to contain an abundance of bacteriocin producers. Until now, thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB. Furthermore, twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized. Additionally, six bacteriocinogenic LAB strains have been applied to food products, as starter cultures or bacteriocin preparations, in order to increase product quality and safety. However, research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited. Hence, the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates (i.e., definition, types diversity, and various isolation sources of bacteriocinogenic LAB). Additionally, the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.

AB - Fermentation is an ancient preservation process which has been widely used in many countries across the world, especially in Southeast Asia. Many types of traditional fermented food products that contain lactic acid bacteria (LAB) appear to contain an abundance of bacteriocin producers. Until now, thirteen types of traditional Thai fermented food are recognized as isolation sources of bacteriocinogenic LAB. Furthermore, twenty-four bacteriocins from Thai fermented food isolates have been identified and fully charactized. Additionally, six bacteriocinogenic LAB strains have been applied to food products, as starter cultures or bacteriocin preparations, in order to increase product quality and safety. However, research into this form of application of bacteriocins produced by Thai fermented food isolates in food products remains very limited. Hence, the aim of this article is to provide a comprehensive review on bacteriocin from Thai fermented food isolates (i.e., definition, types diversity, and various isolation sources of bacteriocinogenic LAB). Additionally, the potential application of bacteriocins as either starter cultures or preservatives has also been summarized.

KW - Bacteriocin-producing bacteria

KW - Bacteriocins

KW - Food preservatives

KW - Starter culture

KW - Thai fermented foods

U2 - 10.1016/j.fbio.2023.102385

DO - 10.1016/j.fbio.2023.102385

M3 - Review article

AN - SCOPUS:85149731272

SN - 2212-4292

VL - 52

JO - Food Bioscience

JF - Food Bioscience

M1 - 102385

ER -

Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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