Bioprotectants for control of the emerging food-borne pathogen Mycobacterium avium subspecies paratuberculosis (MAP)

Abstract

In order for bacteria to survive and grow in a particular environment, they must be able to defend themselves against competing bacteria. To do this, many produce antimicrobial compounds which kill their competitors without harming themselves. Bacteriocins are an excellent example of bacterially produced antimicrobials. Bacteriocins produced by lactic acid bacteria, which are safe bacteria found in milk, cheese and a variety of fermented foods, are the focal point of this research. Nisin is by far the most researched of all bacteriocins. Its first use as a food preservative was in 1953 and its use has been approved in 48 counties worldwide. After nisin, lacticin 3147 is one of the most thoroughly researched bacteriocins. The bacterial strain that produced lacticin 3147 was found in Ireland and lacticin 3147 is an Irish-owned bacteriocin. Although there are today a number of other bacteriocins available, nisin and lacticin 3147 are the primary interests ...