Chemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety

Abstract

Antimicrobial peptides are produced across all domains of life. Among these diverse compounds, those produced by bacteria have been most successfully applied as agents of biocontrol in food and agriculture. Bacteriocins are ribosomally synthesized, proteinaceous compounds that inhibit the growth of closely related bacteria. Even within the subcategory of bacteriocins, the peptides vary significantly in terms of the gene cluster responsible for expression, and chemical and structural composition. The polycistronic gene cluster generally includes a structural gene and various combinations of immunity, secretion, and regulatory genes and modifying enzymes. Chemical variation can exist in amino acid identity, chain length, secondary and tertiary structural features, as well as specificity of active sites. This diversity posits bacteriocins as potential antimicrobial agents with a range of functions and applications. Those produced by food-grade bacteria and applied in normally occurring concentrations can be used as GRAS-status food additives. However, successful application requires thorough characterization.

Bee Products and Essential Oils as Alternative Agents for Treatment of Infections Caused by S. aureus

“…nisin, which is active against broad spectrum of Gram-positive bacteria [62]. Recently carried out research of the group of Prof. Worobo from Cornell University revealed that honey should be considered as a potential source of microorganisms producing promising antimicrobial compounds, especially bacteriocins [63].…”

Bacteriocins of Facultatively-Anaerobic Endosporeforming Bacteria

“…Ряд бактеріоцинів (в першу чергу це стосується тих, що утворюють пори) не мають певного рецептора, зв'язуються безпосередньо з самою ЦПМ завдяки своєму позитивному заряду. Відмітимо, що вироблення резистентності до таких речовин потребує від генетичного апарату бактерій значно суттєвіших перебудов, ніж формування резистентності до більш спец-ифічних щодо мішені сполук [1,13,50,70].…”

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

“…Bacteriocin such as nisin is admi ed as a GRAS (Generally Recognized As Safe) (16), and many European countries use nisin as a food preserva tive in commercial food products including canned food, mayonese and cheese (17).…”