Bacteriocin: as a promising Bio-preservative for food products

Owning to their high nutritional value, high moisture content, and acidic makeup, dairy products are highly perishable. To keep these goods safe and of high quality, they need to be well preserved. Failure to do so results in disease outbreaks and human sickness. These food-borne diseases are major, expensive public health hazards on a global scale. Therefore, proper manufacturing methods, good hygienic standards, etc., are frequently used in the food sector to maintain the quality and safety of goods. There are numerous methods of preservation, starting with low temperature methods such as freezing, refrigeration, etc. and moving up to thermal methods like pasteurization, sterilization, and chemical preservation. The use of contemporary preservation methods including biopreservation, irradiation, and hurdle technology is also widespread today. 10.55522/jmpas.V13I6.6758 ISSN NO. 2320 – 7418 Journal of medical pharmaceutical and allied sciences, Volume 13 – Issue 6, 6758, November – December 2024, Pages – 6909 – 6915 6910 A fundamental method of food preservation is bio-preservation, which Utilize of the antibacterial properties of naturally occurring organisms and their metabolites and is able to rationally and in harmony with ancient methods of food preservation and contemporary demands for food safety and quality. The effectiveness of biological antibacterial systems, such as lactic acid bacteria (LAB) and their metabolites such as bacteriocins, is a key component of the biopreservation strategies used to preserve a variety of foods. The amphiphilic properties of some bacteriocin lead to pore development, which disrupts the targeted organisms' cell membranes. As we are all aware, occasionally.