Co-culture-inducible bacteriocin production in lactic acid bacteria
| Autor: | Tina Mygind, Panagiotis Chanos |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030106 microbiology Applied Microbiology and Biotechnology Microbiology law.invention Industrial Microbiology 03 medical and health sciences chemistry.chemical_compound Probiotic Anti-Infective Agents Bacteriocins Bacteriocin law biology General Medicine Lactobacillaceae Industrial microbiology biology.organism_classification Antimicrobial Coculture Techniques Lactic acid Quorum sensing 030104 developmental biology Biochemistry chemistry Microbial Interactions Bacteria Biotechnology |
| Zdroj: | Applied Microbiology and Biotechnology. 100:4297-4308 |
| ISSN: | 1432-0614 0175-7598 |
| Popis: | It is common knowledge that microorganisms have capabilities, like the production of antimicrobial compounds, which do not normally appear in ideal laboratory conditions. Common antimicrobial discovery techniques require the isolation of monocultures and their individual screening against target microorganisms. One strategy to achieve expression of otherwise hidden antimicrobials is induction by co-cultures. In the area of bacteriocin-producing lactic acid bacteria, there has been some research focusing into the characteristics of co-culture-inducible bacteriocin production and particularly the molecular mechanism(s) of such interactions. No clear relationship has been seen between bacteriocin-inducing and bacteriocin-producing microorganisms. The three-component regulatory system seems to be playing a central role in the induction, but inducing compounds have not been identified or characterized. However, the presence of the universal messenger molecule autoinducer-2 has been associated in some cases with the co-culture-inducible bacteriocin phenotype and it may play the role in the additional regulation of the three-component regulatory system. Understanding the mechanisms of induction would facilitate the development of strategies for screening and development of co-culture bacteriocin-producing systems and novel products as well as the perseverance of such systems in food and down to the intestinal tract, possibly conferring a probiotic effect on the host. |
| Databáze: | OpenAIRE |
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