Multitasking of bacteriocinogenic beneficial microorganisms (lactic acid bacteria and Bacillus spp.) in food safety and health promoting applications

• Grant number: 23/05394-9
• Support Opportunities: Regular Research Grants
• Duration: February 01, 2024 - January 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Svetoslav Dimitrov Todorov
• Grantee: Svetoslav Dimitrov Todorov
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Ana Lúcia Barretto Penna ; Bernadette Dora Gombossy de Melo Franco
• Associated grant(s): 24/01721-8 - Health beneficial properties of bacteriocins produced by lactic acid bacteria isolated from indigenous fermented products, AP.R

Abstract

Many studies have evaluated a wide range of bacteriocins produced by probiotic lactic acid bacteria (LAB) and strains of Bacillus spp. in food safety, but their use as alternatives for biopreservation and as new antimicrobial drugs for medical purposes has not been sufficiently explored yet. The use of bacteriocins to fight vancomycin resistant enterococci, methicillin resistant staphylococci, viruses, Mycobacterium and fungus is very promising. Given the potential for use in the medical field, an in-depth characterization of bacteriocins is essential for their successful application. This project aims at the selection of probiotic strains from different traditional and/or fermented food products, and those presenting antimicrobial properties will be explored for additional beneficial properties, to be used in food safety and clinical practices related to the combat against multidrug resistance pathogens, reduction of toxins, production of antioxidant, GABA and other bioactive metabolites, in oral health, in the accompanying therapies, including cancer. (AU)