Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods

Sharma, Basista Rabina; Halami, Prakash M.; Tamang, Jyoti Prakash

doi:10.1007/s10068-021-00986-w

Cited by 20 publications

(5 citation statements)

References 159 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Additionally, these metabolites have also been shown to directly interact with host organisms like humans and plants, promoting human health, for example, through anti-inflammatory pathways (Ohue-Kitano et al, 2018) or plant growth (Raman et al, 2022). Second, bioactive compounds such as peptide-based bacteriocins are produced by lactic acid bacteria and have been shown to have antimicrobial and antifungal properties (Sharma et al, 2022). Third, nutrient competition and rapid uptake of carbon sources (as well as micronutrients) have been shown to be important drivers for outcompeting fungal spoilage organisms (Siedler et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Pangenome Analysis Reveals the Genetic Basis for Taxonomic Classification of the Lactobacillaceae Family

Rajput

Chauhan

Mohite

et al. 2023

Preprint

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Pangenome Analysis Reveals the Genetic Basis for Taxonomic Classification of the Lactobacillaceae Family

Rajput

Chauhan

Mohite

et al. 2023

Preprint

View full text Add to dashboard Cite

“…In addition, the results recorded indicate the ability of LAB strains to inhibit the growth of pathogens, which is one of the most desirable properties of probiotic strains to exhibit antibacterial activity [73]. The antibacterial activity of LAB against pathogens and spoilage microbes could be due to the production of bacteriocin or bacteriocin-like inhibitory substances (BLIS) [74,75]. The PCR-based method also revealed the detection of pediocin genes pedA and pedB, a class of bacteriocin [76] detected in Pediococcus acidilactici.…”

Section: Discussionmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas

Kharnaior

Tamang

2023

Fermentation

Self Cite

View full text Add to dashboard Cite

Spontaneously fermented soybean foods with sticky-textured and umami-flavor are popular delicacies of multi-ethnic communities of the Eastern Himalayas. Even though species of Bacillus have been reported earlier as pre-dominant bacteria, we hypothesized that some lactic acid bacteria (LAB) present in these unique soy-based foods may exhibit probiotic properties. Hence, the present study is aimed to evaluate some probiotic attributes of LAB. A total of 352 bacterial isolates from spontaneously fermented soybean foods of the Eastern Himalayas viz., kinema, grep-chhurpi, peha, peron namsing and peruñyaan were preliminarily screened for survival in low pH, bile salt tolerance, and cell surface hydrophobicity. Finally, eight probiotic LAB were selected and identified, based on the 16S rRNA gene sequencing, as Pediococcus acidilactici Ki20 and Enterococcus faecium Kn19 (isolated from kinema), E. faecalis Gc21 (grep-chhurpi), P. acidilactici Ph32 (peha), E. faecium Pn11 and E. faecalis Pn37 (peron namsing), E. lactis Py03, and E. lactis Py08 (peruñyaan). In vitro probiotic attributes, E. faecium Kn19 (73.67 ± 1.05) and P. acidilactici Ph32 (79.71 ± 0.13%) recorded higher survival ability in acid and bile salt test, respectively. Furthermore, attachment ability of isolates to hydrocarbons showed ≥80% adhesion property with E. faecalis Gc21 (90.50 ± 10.14%) marked the highest degree of hydrophobicity, and P. acidilactici Ki20 showed the higher auto-aggregation and co-aggregation property. LAB strains were able to produce antibacterial activity against pathogenic bacteria. Genetic screening revealed the presence of genes responsible for acid tolerance (groEl, clpL), bile salt tolerance (apf, bsh), adhesion (msa, mub1), and bacteriocin producing genes for pediocin (pedA, pedB) and enterocin (entA, entB). The present study highlighted the probiotic potentials of LAB strains isolated from Himalayan naturally fermented soybean foods that may be developed as a starter or co-starter culture for controlled and optimized fermentation of soybeans.

show abstract

“…Similarly, a bacteriocin named Plantaricin CYLB47 targets Staphylococcus aureus and Pseudomonas aeruginosa by the mechanism of action of lantibiotics (type A lantibiotics that kill byforming pores, or type B lantibiotics that impede the biosynthesis of peptidoglycans) (Thuy et al, 2024 ). Limited studies mention an in-depth information with regard to few lactic acid bacteria, their gene structures, routes, and mechanisms of action of Class I, II, III, and IV bacteriocins from different ethnic background (Sharma et al, 2021 ). Specific to Weissella strains, bacteriocins 7293A, and B plausibly worked on the cytoplasmic membrane of target cells by creating hydrophilic portions that allowed essential cellular molecules to be effluxed and ultimately led to cell death (Papagianni and Papamichael, 2011 ; Woraprayote et al, 2015 ).…”

Section: Mode Of Action and Resistancementioning

confidence: 99%

Biosynthesis, classification, properties, and applications of Weissella bacteriocins

Singh,

Devi,

Reddy

et al. 2024

Front. Microbiol.

View full text Add to dashboard Cite

This review aims to comprehensively chronicle the biosynthesis, classification, properties, and applications of bacteriocins produced by Weissella genus strains, particularly emphasizing their potential benefits in food preservation, human health, and animal productivity. Lactic Acid Bacteria (LAB) are a class of microorganisms well-known for their beneficial role in food fermentation, probiotics, and human health. A notable property of LAB is that they can synthesize antimicrobial peptides known as bacteriocins that exhibit antimicrobial action against both closely related and other bacteria as well. Bacteriocins produced by Weissella spp. are known to exhibit antimicrobial activity against several pathogenic bacteria including food spoilage species, making them highly invaluable for potential application in food preservation and food safety. Importantly, they provide significant health benefits to humans, including combating infections, reducing inflammation, and modulating the gut microbiota. In addition to their applications in food fermentation and probiotics, Weissella bacteriocins show promising prospects in poultry production, processing, and improving animal productivity. Future research should explore the utilization of Weissella bacteriocins in innovative food safety measures and medical applications, emphasizing their potential to combat antibiotic-resistant pathogens, enhance gut microbiota composition and function, and synergize with existing antimicrobial therapies.

show abstract

Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods

Cited by 20 publications

References 159 publications

Pangenome Analysis Reveals the Genetic Basis for Taxonomic Classification of the Lactobacillaceae Family

Pangenome Analysis Reveals the Genetic Basis for Taxonomic Classification of the Lactobacillaceae Family

Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas

Biosynthesis, classification, properties, and applications of Weissella bacteriocins

Contact Info

Product

Resources

About