Marine Bacteriocins as Natural Antimicrobials: A Sustainable Approach to Safeguard Dairy Products from Pathogenic Microorganisms
*1Venkatesan and Kanchana D2
1*,2Department of Agricultural Microbiology, Annamalai University, Chidambaram, Cuddalore - 608002 (India) Corresponding email: venkeyohm@gmail.com Corresponding address: Department of Agricultural Microbiology Faculty of Agriculture, Annamalai University, Chidambaram, Cuddalore - 608 002 (India)
ABSTRACT
Marine Bacteriocins are ribosomally synthesized antimicrobial peptides produced by many bacteria have emerged as promising bio preservatives due to their potent inhibitory effects against the foodborne pathogens. While terrestrial lactic acid bacteria are widely studied for bacteriocin production, marine environments represent an underexplored reservoir of microbial diversity with the potential to yield novel and effective antimicrobial compounds. Marine microorganisms are constantly exposed to harsh environmental conditions such as high salinity, pressure, and temperature variations, driving them to produce unique bioactive substances, including bacteriocins with distinctive structures and mechanisms of action. Recent research has shown that marine-derived bacteriocins exhibit broad-spectrum antimicrobial properties, making them suitable candidates for enhancing food safety, particularly in dairy products. Dairy products are an essential part of the human diet, providing vital nutrients such as proteins, vitamins, and minerals. However, their rich nutritional profile also makes them highly susceptible to microbial contamination during production, processing, and storage. Pathogenic microorganisms such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella spp. pose significant health risks, contributing to foodborne illnesses and economic losses. Conventional methods to control these pathogens rely heavily on chemical preservatives and antibiotics, which may have adverse health effects and promote antimicrobial resistance