Swapping the roles of bacteriocins and bacteriophages in food biotechnology.
Journal
Current opinion in biotechnology
ISSN: 1879-0429
Titre abrégé: Curr Opin Biotechnol
Pays: England
ID NLM: 9100492
Informations de publication
Date de publication:
04 2019
04 2019
Historique:
received:
18
06
2018
accepted:
17
07
2018
pubmed:
12
8
2018
medline:
5
11
2019
entrez:
12
8
2018
Statut:
ppublish
Résumé
To move towards a safer and more sustainable food production chain, natural antimicrobials have been traditionally applied to enhance safety. This is well exemplified by the use of bacteriocins, antimicrobial peptides synthesized by bacteria, as food biopreservatives. However, as knowledge on bacteriocin biology develops, novel functions beyond food preservation emerge and a shift towards health applications is positioning bacteriocins as anti-infectives and modulators of gut microbiota. On the other hand, bacteriophages, viruses infecting bacteria, have been long regarded as a threat for dairy fermentations. However, they may also become allies when specific phages infecting pathogenic or spoilage bacteria are intentionally used. This review summarizes the `dark side' and rather unexplored roles of bacteriocins and phages that, certainly, have much to learn from each other.
Identifiants
pubmed: 30098459
pii: S0958-1669(18)30071-5
doi: 10.1016/j.copbio.2018.07.007
pii:
doi:
Substances chimiques
Antimicrobial Cationic Peptides
0
Bacteriocins
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1-6Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.