Journal ArticleDOI
Biosynthesis of bacteriocins in lactic acid bacteria
Ingolf F. Nes,Dzung B. Diep,Leiv Sigve Håvarstein,May Bente Brurberg,Vincent G. H. Eijsink,Helge Holo +5 more
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TLDR
The present review discusses recent findings concerning biosynthesis, genetics, and regulation of class II bacteriocins.Abstract:
A large number of new bacteriocins in lactic acid bacteria (LAB) has been characterized in recent years. Most of the new bacteriocins belong to the class II bacteriocins which are small (30–100 amino acids) heat-stable and commonly not post-translationally modified. While most bacteriocin producers synthesize only one bacteriocin, it has been shown that several LAB produce multiple bacteriocins (2–3 bacteriocins).read more
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Bacteriocins: developing innate immunity for food
TL;DR: Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges that can be used to confer a rudimentary form of innate immunity to foodstuffs, helping processors extend their control over the food flora long after manufacture.
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Bacteriocins: Safe, natural antimicrobials for food preservation
TL;DR: Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriOCins can be safely used.
Journal ArticleDOI
Food fermentations: role of microorganisms in food production and preservation.
TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.
Journal ArticleDOI
Inactivation of the dlt operon in Staphylococcus aureus confers sensitivity to defensins, protegrins, and other antimicrobial peptides.
TL;DR: A role of thed-alanine-esterified teichoic acids which occur in many pathogenic bacteria in the protection against human and animal defense systems is proposed.
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The role and application of enterococci in food and health.
TL;DR: The aim of the present review is to give a balanced overview of both beneficial and virulence features of this divisive group of microorganisms, because it is only acquaintance with both sides that may allow their safe exploitation as starter cultures or co-cultures.
References
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Journal ArticleDOI
Bacteriocins of gram-positive bacteria.
TL;DR: A group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain infections due to gram- positive pathogenic bacteria.
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Genetics of bacteriocins produced by lactic acid bacteria
TL;DR: The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are discussed between the different classes of bacteriocins produced by these Gram-positive bacteria.
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Protein phosphorylation and regulation of adaptive responses in bacteria.
TL;DR: An attempt is made to understand how cross-talk between parallel phosphotransfer pathways can provide a global regulatory curcuitry.
Journal ArticleDOI
Communication modules in bacterial signaling proteins.
John S. Parkinson,Eric Kofoid +1 more