Frontiers in Plant Science (Apr 2019)

Colicins and Salmocins – New Classes of Plant-Made Non-antibiotic Food Antibacterials

  • Simone Hahn-Löbmann,
  • Anett Stephan,
  • Steve Schulz,
  • Tobias Schneider,
  • Anton Shaverskyi,
  • Daniel Tusé,
  • Anatoli Giritch,
  • Yuri Gleba

DOI
https://doi.org/10.3389/fpls.2019.00437
Journal volume & issue
Vol. 10

Abstract

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Recently, several plant-made recombinant proteins received favorable regulatory review as food antibacterials in the United States through the Generally Recognized As Safe (GRAS) regulatory procedure, and applications for others are pending. These food antimicrobials, along with approved biopharmaceuticals and vaccines, represent new classes of products manufactured in green plants as production hosts. We present results of new research and development and summarize regulatory, economic and business aspects of the antibacterial proteins colicins and salmocins as new food processing aids.

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