Journal Article

Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications

Zendo, Takeshi, Perez, Rodney H, Sonomoto, Kenji

2014

Overview

Bacteriocins are heat-stable ribosomally synthesized antimicrobial peptides produced by various bacteria, including food-grade lactic acid bacteria (LAB). These antimicrobial peptides have huge potential as both food preservatives, and as next-generation antibiotics targeting the multiple-drug resistant pathogens. The increasing number of reports of new bacteriocins with unique properties indicates that there is still a lot to learn about this family of peptide antibiotics. In this review, we highlight our system of fast tracking the discovery of novel bacteriocins, belonging to different classes, and isolated from various sources. This system employs molecular mass analysis of supernatant from the candidate strain, coupled with a statistical analysis of their antimicrobial spectra that can even discriminate novel variants of known bacteriocins. This review also discusses current updates regarding the structural characterization, mode of antimicrobial action, and biosynthetic mechanisms of various novel bacteriocins. Future perspectives and potential applications of these novel bacteriocins are also discussed.

• Publisher: BioMed Central,Springer Nature B.V
• Subject: Amino Acid Sequence / Anti-Bacterial Agents - chemistry / Anti-Bacterial Agents - metabolism / Antibiotics / Antimicrobial agents / Applied Microbiology / Bacteria / Bacteriocins - chemistry / Bacteriocins - metabolism / Bioengineering / Biotechnology / Chemistry / Chemistry and Materials Science / Classification / Enzymes / Enzymology / FDA approval / Food Microbiology / Food processing industry / Genetic Engineering / Laboratories / Lactobacillaceae - chemistry / Lactobacillaceae - metabolism / Microbial Genetics and Genomics / Microbiology / Microorganisms / Nisin - biosynthesis / Peptides / Preservatives / Principal Component Analysis / Proceedings / Statistical analysis