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 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. KEY POINTS: • Natural bacterial isolates harbor unique properties shaped by diverse interactions. • Horizontal gene transfer enables constant engineering of new antimicrobials. • Fermented food products are important source of bacteriocin-producing natural isolates.
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Bacteriocins are not toxic to eukaryotic cells and become inactive toward proteolytic enzymes, so they are generally considered safe substances.
“Since they are not toxic to eukaryotic cells and become inactive toward proteolytic enzymes (e.g., digestive proteases), bacteriocins are generally considered safe substances [196,197].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [197]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
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“Since they are not toxic to eukaryotic cells and become inactive toward proteolytic enzymes (e.g., digestive proteases), bacteriocins are generally considered safe substances [196,197].”
- Authors
- Lozo, J., Topisirovic, L., & Kojic, M.
- Affiliations
- University of Belgrade (RS)
- Corresponding author
- Lozo, Jelena
- Venue
- Applied Microbiology and Biotechnology
- Published
- 2021-01
- Volume
- 105
- Issue
- 2
- Pages
- 477-492
- ISSN
- 0175-7598 (ISSN-L)
- 1432-0614
- OpenAlex
- W3120956528
- Cited by
- 63
- References
- 154
- Citations by year
- 2026: 8 · 2025: 12 · 2024: 16 · 2023: 9 · 2022: 13 · 2021: 5
- FWCI
- 0.98
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Applied Microbiology and Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- IMAGINE - Repository of the Institute of molecular genetics and genetic engineering (University of Belgrade) (submittedVersion)
- Funders
- Ministry of Education, Science and Technological Development of the Republic of Serbia (451-03-68/2020-14/ 200178 and 451-03-68/2020-14/ 200042)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Physical Sciences › Environmental Science › Ecology › Bacteriophages and microbial interactions
- Keywords
- bacteriocins, fermented foods, plasmids, plasmidome, horizontal gene transfer, antimicrobial peptides, natural food preservatives, colicins
- MeSH terms
- Animals, Anti-Bacterial Agents, Bacteria, Bacteriocins, Food Microbiology, Food Preservatives
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