Structure, mode of action and application of pediocin natural antimicrobial food preservative: A review


Pediocin is a low molecular weight (2.7-17 KDa) cationic moleculescompose of a hydrophilic N-terminal part containing the pediocin box (YGNGV) motifand a hydrophobic or amphiphilic C-terminal variable part which is produced by someof Pediococcus bacteria. Pediocin has inhibition properties against several sensitivebacterial cells and acts on the cytoplasmic membrane during pores formation. Pediocinintervenes with the absorption of amino acids in phospholipids of cytoplasmicmembrane from target cells. The pediocin molecule has unique properties such as thethermostability and detaining of activity at a wide pH values and resistance to someproteases enzymes. Pediocin has inhibition activity against many food spoilage bacteriaand pathogenic bacteria including several bacterial genera such as Listeria, Clostridium,Bacillus, Aeromonas, Staphylocoocus, Lactobacillus and Enterococcus. This reviewwill assist in learning the challenges that yet require to attention to apply pediocin infood industries as food preservative.