Natural bacterial isolates as an inexhaustible source of new bacteriocins
Abstract
Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected from various natural habitats or products (silage, soil, manure, plant and animal material, etc.) that do not contain any commercial starters or bacterial formulations. They are characterized by unique traits that are the result of the selective pressure of environmental conditions, as well as interactions with other organisms. The synthesis of antimicrobial molecules, including bacteriocins, is an evolutionary advantage and an adaptive feature that sets them apart from other microorganisms from a common environment. This review aims to underline the knowledge of bacteriocins produced by natural isolates, with a particular emphasis on the most common location of their genes and operons, plasmids, and the importance of the relationship between the plasmido...me and the adaptive potential of the isolate. Applications of bacteriocins, ranging from natural food preservatives to supplements and drugs in pharmacology and medicine, will also be addressed. The latest challenges faced by researchers in isolating new natural isolates with desired characteristics will be discussed, as well as the production of new antimicrobials, nearly one century since the first discovery of colicins in 1925.
Keywords:
Plasmids / overexpression of bacteriocins / Natural bacterial isolates / metagenome mining / Heterologous expression / Genome / BacteriocinsSource:
Applied Microbiology and Biotechnology, 2021, 105, 2, 477-492Publisher:
- Springer, New York
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200178 (University of Belgrade, Faculty of Biology) (RS-MESTD-inst-2020-200178)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200042 (University of Belgrade, Institute of Molecular Genetics and Genetic Engineering) (RS-MESTD-inst-2020-200042)
DOI: 10.1007/s00253-020-11063-3
ISSN: 0175-7598
PubMed: 33394148
WoS: 000604847500008
Scopus: 2-s2.0-85098767659
Collections
Institution/Community
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Lozo, Jelena AU - Topisirović, Ljubiša AU - Kojić, Milan PY - 2021 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/1503 AB - Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected from various natural habitats or products (silage, soil, manure, plant and animal material, etc.) that do not contain any commercial starters or bacterial formulations. They are characterized by unique traits that are the result of the selective pressure of environmental conditions, as well as interactions with other organisms. The synthesis of antimicrobial molecules, including bacteriocins, is an evolutionary advantage and an adaptive feature that sets them apart from other microorganisms from a common environment. This review aims to underline the knowledge of bacteriocins produced by natural isolates, with a particular emphasis on the most common location of their genes and operons, plasmids, and the importance of the relationship between the plasmidome and the adaptive potential of the isolate. Applications of bacteriocins, ranging from natural food preservatives to supplements and drugs in pharmacology and medicine, will also be addressed. The latest challenges faced by researchers in isolating new natural isolates with desired characteristics will be discussed, as well as the production of new antimicrobials, nearly one century since the first discovery of colicins in 1925. PB - Springer, New York T2 - Applied Microbiology and Biotechnology T1 - Natural bacterial isolates as an inexhaustible source of new bacteriocins EP - 492 IS - 2 SP - 477 VL - 105 DO - 10.1007/s00253-020-11063-3 ER -
@article{ author = "Lozo, Jelena and Topisirović, Ljubiša and Kojić, Milan", year = "2021", abstract = "Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected from various natural habitats or products (silage, soil, manure, plant and animal material, etc.) that do not contain any commercial starters or bacterial formulations. They are characterized by unique traits that are the result of the selective pressure of environmental conditions, as well as interactions with other organisms. The synthesis of antimicrobial molecules, including bacteriocins, is an evolutionary advantage and an adaptive feature that sets them apart from other microorganisms from a common environment. This review aims to underline the knowledge of bacteriocins produced by natural isolates, with a particular emphasis on the most common location of their genes and operons, plasmids, and the importance of the relationship between the plasmidome and the adaptive potential of the isolate. Applications of bacteriocins, ranging from natural food preservatives to supplements and drugs in pharmacology and medicine, will also be addressed. The latest challenges faced by researchers in isolating new natural isolates with desired characteristics will be discussed, as well as the production of new antimicrobials, nearly one century since the first discovery of colicins in 1925.", publisher = "Springer, New York", journal = "Applied Microbiology and Biotechnology", title = "Natural bacterial isolates as an inexhaustible source of new bacteriocins", pages = "492-477", number = "2", volume = "105", doi = "10.1007/s00253-020-11063-3" }
Lozo, J., Topisirović, L.,& Kojić, M.. (2021). Natural bacterial isolates as an inexhaustible source of new bacteriocins. in Applied Microbiology and Biotechnology Springer, New York., 105(2), 477-492. https://doi.org/10.1007/s00253-020-11063-3
Lozo J, Topisirović L, Kojić M. Natural bacterial isolates as an inexhaustible source of new bacteriocins. in Applied Microbiology and Biotechnology. 2021;105(2):477-492. doi:10.1007/s00253-020-11063-3 .
Lozo, Jelena, Topisirović, Ljubiša, Kojić, Milan, "Natural bacterial isolates as an inexhaustible source of new bacteriocins" in Applied Microbiology and Biotechnology, 105, no. 2 (2021):477-492, https://doi.org/10.1007/s00253-020-11063-3 . .