Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria

被引:35
|
作者
Zhang, Tingting [1 ]
Zhang, Yu [1 ]
Li, Lin [1 ]
Jiang, Xiuqi [1 ]
Chen, Zhuo [1 ]
Zhao, Fan [2 ]
Yi, Yanglei [1 ]
机构
[1] Northwest A&F Univ, Coll Food Sci & Engn, Xianyang 712100, Peoples R China
[2] Northwest A&F Univ, Coll Anim Sci & Technol, Xianyang 712100, Peoples R China
来源
FERMENTATION-BASEL | 2022年 / 8卷 / 05期
基金
中国国家自然科学基金;
关键词
bacteriocins; lactic acid bacteria; biosynthesis; genetic regulation; genome mining; LACTOBACILLUS-PLANTARUM NC8; SEC-DEPENDENT BACTERIOCIN; ANTI-LISTERIA BACTERIOCIN; INHIBITS SEPTUM FORMATION; ENTEROCOCCUS-FAECIUM L50; 2-PEPTIDE BACTERIOCIN; GENETIC-CHARACTERIZATION; CIRCULAR BACTERIOCIN; LACTOCOCCUS-GARVIEAE; CARNOBACTERIUM-MALTAROMATICUM;
D O I
10.3390/fermentation8050217
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins that are heat-resistant and do not undergo extensive posttranslational modification. In lactic acid bacteria (LAB), class II bacteriocins are widely distributed, and some of them have been successfully applied as food preservatives or antibiotic alternatives. Class II bacteriocins can be further divided into four subcategories. In the same subcategory, variations were observed in terms of amino acid identity, peptide length, pI, etc. The production of class II bacteriocin is controlled by a dedicated gene cluster located in the plasmid or chromosome. Besides the pre-bacteriocin encoding gene, the gene cluster generally includes various combinations of immunity, transportation, and regulatory genes. Among class II bacteriocin-producing LAB, some strains/species showed low yield. A multitude of fermentation factors including medium composition, temperature, and pH have a strong influence on bacteriocin production which is usually strain-specific. Consequently, scientists are motivated to develop high-yielding strains through the genetic engineering approach. Thus, this review aims to present and discuss the distribution, sequence characteristics, as well as biosynthesis of class II bacteriocins of LAB. Moreover, the integration of modern biotechnology and genetics with conventional fermentation technology to improve bacteriocin production will also be discussed in this review.
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页数:32
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