Literature DB >> 30385277

Microbial production of bacteriocins: Latest research development and applications.

Veeresh Juturu1, Jin Chuan Wu2.   

Abstract

Bacteriocins are low molecular weight peptides secreted by the predator bacterial cells to kill sensitive cells present in the same ecosystem competing for food and other nutrients. Exceptionally few bacteriocins along with their native antibacterial property also exhibit additional anti-viral and anti-fungal properties. Bacteriocins are generally produced by Gm+, Gm- and archaea bacteria. Bacteriocins from Gm + bacteria especially from lactic acid bacteria (LAB) have been thoroughly investigated considering their great biosafety and broad industrial applications. LAB expressing bacteriocins were isolated from fermented milk and milk products, rumen of animals and soil using deferred antagonism assay. Nisin is the only bacteriocin that has got FDA approval for application as a food preservative, which is produced by Lactococcus lactis subsp. Lactis. Its crystal structure explains that its antimicrobial properties are due to the binding of NH2 terminal to lipid II molecule inhibiting the peptidoglycan synthesis and carboxy terminal forming pores in bacterial cell membrane leading to cell lysis. The hinge region connecting NH2 and carboxy terminus has been mutated to generate mutant variants with higher antimicrobial activity. In a 50 ton fermentation of the mutant strain 3807 derived from L. lactis subsp. lactis ATCC 11454, 9,960 IU/mL of nisin was produced. Currently, high purity of nisin (>99%) is very expensive and hardly commercially available. Development of more advanced tools for cost-effective separation and purification of nisin would be commercially attractive. Chemical synthesis and heterologous expression of bacteriocins ended in low yields of pure proteins. At present, bacteriocins are almost solely applied in food industries, but they have a great potential to be used in other fields such as feeds, organic fertilizers, environmental protection and personal care products. The future of bacteriocins is largely dependent on getting FDA approval for use of other bacteriocins in addition to nisin to promote the research and applications.
Copyright © 2018 Elsevier Inc. All rights reserved.

Entities:  

Keywords:  Antimicrobial activity; Bacteriocin; Industrial application.; L. lactis subsp. lactis; Nisin; Production

Mesh:

Substances:

Year:  2018        PMID: 30385277     DOI: 10.1016/j.biotechadv.2018.10.007

Source DB:  PubMed          Journal:  Biotechnol Adv        ISSN: 0734-9750            Impact factor:   14.227


  25 in total

1.  Effects of Individual and Combined Fermentation Factors on Antimicrobial Activity of Nisin by Lactococcus lactis ATCC 11454.

Authors:  Nur Hidayah Mohd Rasid; Nadrah Abdul Halid; Adelene Ai-Lian Song; Suriana Sabri; Nazamid Saari; Hanan Hasan
Journal:  Mol Biotechnol       Date:  2022-10-23       Impact factor: 2.860

2.  Evaluation of safety and probiotic properties of a strain of Enterococcus faecium isolated from chicken bile.

Authors:  Youfei Shi; Mengkai Zhai; Jinlian Li; Baoquan Li
Journal:  J Food Sci Technol       Date:  2019-09-11       Impact factor: 2.701

3.  Staphylococcus aureus Virulence Affected by an Alternative Nisin A Resistance Mechanism.

Authors:  Miki Kawada-Matsuo; Atsuko Watanabe; Kaoru Arii; Yuichi Oogai; Kazuyuki Noguchi; Shouichi Miyawaki; Tetsuya Hayashi; Hitoshi Komatsuzawa
Journal:  Appl Environ Microbiol       Date:  2020-04-01       Impact factor: 4.792

Review 4.  Mechanisms of Candida Resistance to Antimycotics and Promising Ways to Overcome It: The Role of Probiotics.

Authors:  Konstantin A Demin; Aleksandr G Refeld; Anna A Bogdanova; Evgenya V Prazdnova; Igor V Popov; Olga Yu Kutsevalova; Alexey M Ermakov; Anzhelica B Bren; Dmitry V Rudoy; Vladimir A Chistyakov; Richard Weeks; Michael L Chikindas
Journal:  Probiotics Antimicrob Proteins       Date:  2021-03-18       Impact factor: 4.609

Review 5.  Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects.

Authors:  Sofia Agriopoulou; Eygenia Stamatelopoulou; Monika Sachadyn-Król; Theodoros Varzakas
Journal:  Microorganisms       Date:  2020-06-24

6.  CBP22, a Novel Bacteriocin Isolated from Clostridium butyricum ZJU-F1, Protects against LPS-Induced Intestinal Injury through Maintaining the Tight Junction Complex.

Authors:  Tenghao Wang; Jie Fu; Xiao Xiao; Zeqing Lu; Fengqin Wang; Mingliang Jin; Yizhen Wang; Xin Zong
Journal:  Mediators Inflamm       Date:  2021-06-01       Impact factor: 4.711

7.  Emerging Applications of Bacteriocins as Antimicrobials, Anticancer Drugs, and Modulators of The Gastrointestinal Microbiota.

Authors:  Catherine Cesa-Luna; Julia-María Alatorre-Cruz; Ricardo Carreño-López; Verónica Quintero-Hernández; Antonino Baez
Journal:  Pol J Microbiol       Date:  2021-06-21

8.  Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food.

Authors:  Miriam Cabello-Olmo; María Oneca; Paloma Torre; Jesús Vicente Díaz; Ignacio J Encio; Miguel Barajas; Miriam Araña
Journal:  Foods       Date:  2020-03-07

9.  Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation.

Authors:  Jiaheng Liu; Furong Meng; Yuhui Du; Edwina Nelson; Guangrong Zhao; Hongji Zhu; Qinggele Caiyin; Zhijun Zhang; Jianjun Qiao
Journal:  Front Microbiol       Date:  2020-01-29       Impact factor: 5.640

10.  The membrane topology of immunity proteins for the two-peptide bacteriocins carnobacteriocin XY, lactococcin G, and lactococcin MN shows structural diversity.

Authors:  Angelle P Britton; Sarah R van der Ende; Marco J van Belkum; Leah A Martin-Visscher
Journal:  Microbiologyopen       Date:  2019-10-30       Impact factor: 3.139

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