Microbial production of bacteriocins: Latest research development and applications

Juturu, Veeresh; Wu, Jin

doi:10.1016/j.biotechadv.2018.10.007

Cited by 167 publications

(94 citation statements)

References 82 publications

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“…For instance, some published reports indicate that the presence of yeasts is favorable for the maintenance of LAB viability, probably because of their nutritional properties [39,69,70]. On the other hand, the combination of both LAB and yeasts may be detrimental for the latter, since some LAB-derived molecules or metabolites such as acetic acid [57] or bacteriocins [71] showed an antifungal activity [30,65]. It has also been reported that in situations in which both yeasts and bacteria coexist in the same matrix, conditions of high pH (above neutral pH) are especially damaging for the former, which suffer a decline in their growth because of the competitive advantage of bacteria [72].…”

Section: Interplay Between Microbial Groupsmentioning

confidence: 99%

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

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 • C being the most detrimental condition, while −20 and 4 • C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.

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Section: Interplay Between Microbial Groupsmentioning

confidence: 99%

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

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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“…These substances have activity against both Gram-positive and Gram-negative bacteria, depending on the producing strain [5]. Thus, bacteriocins may be considered novel alternatives for antibiotics and innovative cures in human medicine, as well as veterinary science [6,7]. Nisin (3.5 kDa) is produced by some Lactococcus lactis subsp.…”

Section: Introductionmentioning

confidence: 99%

Nisin as a Novel Feed Additive: The Effects on Gut Microbial Modulation and Activity, Histological Parameters, and Growth Performance of Broiler Chickens

Kierończyk

Rawski

Mikołajczak

et al. 2020

Animals

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Two independent experiments were performed to evaluate the effect of nisin alone or with monensin on gut microbiota, gut microbial activities, and histomorphology (exp 1) and the effect of nisin application in a dose‒response manner on the growth performance of broiler chickens (exp 2). A total of 900 one-day-old female Ross 308 chicks (400, exp 1; 500, exp 2) were randomly distributed to four groups (exp 1; 10 replicate pens per treatment with 10 birds each), i.e., NA, no additives; MON, monensin (100 ppm); NIS, nisin (2700 IU/kg diet); and MON + NIS, a mixture of monensin (100 ppm) and nisin (2700 IU/kg diet); or 5 treatments (exp 2), NA, no additives; NIS100, nisin (100 IU/kg diet); NIS200, nisin (200 IU/kg diet); NIS400, nisin (400 IU/kg diet); and NIS800, nisin (800 IU/kg diet). Nisin supplementation positively affected the microbiota of the gut by reducing potentially pathogenic bacterial populations in the jejunum and ceca. The bacterial fermentation in the jejunum was significantly lowered by nisin addition. The addition of nisin from 100 IU to 800 IU decreased the FCR value over the entire experimental period. According to the results, nisin can be considered a natural dietary supplement for broiler chickens.

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“…TThe complexity of glyphosate's effects on the gut microbiota not only is dependent on the direct impacts of glyphosate blocking (or not) the EPSPS enzyme but also has an indirect effect on bacterial interactions. Numerous bacteria express antagonistic activity via bacteriocins 31,35 . The impact of glyphosate on antagonist species is beyond the scope of this article, but it may potentially disrupt microbial biofilms 36 .…”

Section: In Vitro Studies Have Revealed That Species Such As Bacteroimentioning

confidence: 99%

Classification of the glyphosate target enzyme (5-enolpyruvylshikimate-3-phosphate synthase)

Leino

Tall

Helander

et al. 2020

Preprint

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Glyphosate is the most common broad-spectrum herbicide. It targets the key enzyme of the shikimate pathway, 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS), which synthesizes three essential aromatic amino acids (phenylalanine, tyrosine and tryptophan) in plants. Because the shikimate pathway is also found in many prokaryotes and fungi, the widespread use of glyphosate may have unsuspected impacts on the diversity and composition of microbial communities, including the human gut microbiome. Here, we introduce the first bioinformatics method to assess the potential sensitivity of organisms to glyphosate based on the type of EPSPS enzyme. We have precomputed a dataset of EPSPS sequences from thousands of species that will be an invaluable resource to advancing the research field. This novel methodology can classify sequences from >90% of eukaryotes and >80% of prokaryotes. A conservative estimate from our results shows that 54% of species in the core human gut microbiome are sensitive to glyphosate.

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Microbial production of bacteriocins: Latest research development and applications

Cited by 167 publications

References 82 publications

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

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

Nisin as a Novel Feed Additive: The Effects on Gut Microbial Modulation and Activity, Histological Parameters, and Growth Performance of Broiler Chickens

Classification of the glyphosate target enzyme (5-enolpyruvylshikimate-3-phosphate synthase)

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