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. ? 2023 The Authors