Physical and nutritional conditions for optimized production of bacteriocins by lactic acid bacteria - A review.

There has been an increasing debate about the use of synthetic chemical compounds and the consequences of their use in food preservation. In this context, the utilization of some natural compounds produced by bacteria, showing an inhibitory effect against microorganisms associated with food contamination, have gained attention as preservation technology. In order to improve the production and yield costs of bacteriocins, detailed studies are necessary to determine the conditions that allow an optimized production and extraction of bacteriocins from lactic acid bacteria (LAB).