Optimized biotechnological production of pediocin by Pediococcus pentosaceus and application in meat products

Customers have become more concerned about being informed on food quality and the need for food quality determination methods has increased. Therefore, all steps in food production such as composition or quality of the products, their origin and how they have been handled, processed and stored have gained importance. Various types of methods, including microbial methods, sensory analysis, biochemical and physicochemical methods are used in food analysis. Bacteriocins are peptides, proteins, or protein complexes with antimicrobial properties produced by several bacterial species. They have potential ability to act as biopreservatives in foods. Bacteriocins constitute a diverse group of antibacterial proteins that can kill closely related bacteria by various mechanisms such as by inhibiting cell wall synthesis, permeabilizing the target cell membrane, or by inhibiting enzyme activity