Journal of Food Processing & Technology

Bacteriocins, A natural antimicrobial peptides for food preservation and safety

15^th International Conference on Food Processing & Technology

October 27-29, 2016 Rome, Italy

Osama O Ibrahim

Bio Innovation, USA

Keynote: J Food Process Technol

Abstract:

Bacteria have mechanisms to allow them to compete for nutrients and space in their habitat. One of these mechanisms are the acquisition of defense system as the production of antimicrobial peptides (AMPs), also known by the name bacteriocins. Bacteriocins are ribosomal synthesized peptides of less than 60 amino acids with a narrow to wide antimicrobial spectrum against gram positive bacteria. They are categorized in several ways, including producing strain, peptides structure, and mechanism of action. Lactic acid bacteria (LAB) are generally recognizes as safe (GRAS) and producing bacteriocins with a broad spectrum of inhibition against the growth of spoilage and or pathogenic bacteria. These bacteriocins offer potential applications in foods as natural preservatives that help reducing the addition of chemical preservatives or the intensity of heat treatments that affects food products quality and taste. Since food safety has become an increasingly important international concern, bacteriocins from lactic acid bacteria (LAB) that target food-borne pathogens without toxic or other adverse effects have received great attention. In addition to the applications of bacteriocins in foods/feeds products, they have other applications in various industries such as pharmaceuticals, and cosmetics, products.

Biography :

Osama O Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of Microbiology, Molecular Biology, Food Safety, and Bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening/culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzyme kinetics, enzymes immobilization, bioconversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bio-processing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies.

Email: bioinnovation04@yahoo.com