The DOI matches its Crossref record; 136 of the 136 references it cites were found in a registry or an index.
Diversity of enterococcal bacteriocins and their grouping in a new classification scheme
Open accessAbstract
Enterococci are lactic acid bacteria of importance in food, public health and medical microbiology. Many strains produce bacteriocins, some of which have been well characterized. This review describes the structural and genetic characteristics of enterocins, the bacteriocins produced by enterococci. Some of these can be grouped with typical bacteriocins produced by lactic acid bacteria according to traditional classification, whereas others are atypical and structurally distinct from the general classes of bacteriocins. These atypical enterocins recently played an important role in and prompted reclassification of the class II bacteriocins into a new scheme. In this review, a more simplified classification scheme for enterocins based on amino acid sequence homologies is proposed. Enterocins are of interest for their diversity and potential for use as food biopreservatives. The emergence of multiple antibiotic-resistant enterococci among agents of nosocomial disease and the presence of virulence factors among food isolates requires a careful safety evaluation of isolates intended for potential biotechnical use. Nevertheless, enterococcal bacteriocins produced by heterologous hosts or added as cell-free preparations may still be attractive for application in food preservation.
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Cites
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Cited by
Suez, J., Zmora, N., Zilberman-Schapira, G., Mor, U., Dori-Bachash, M., Bashiardes, S., Zur, M., Regev-Lehavi, D., Ben-Zeev Brik, R., Federici, S., et al. (2018) · Cell · doi:10.1016/j.cell.2018.08.047 · Cited by 1,184
Bacteriocins of lactic acid bacteria: Extending the family
Alvarez-Sieiro, P., Montalbán-López, M., Mu, D., & Kuipers, O. P. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-016-7343-9 · Cited by 729
The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update
Hanchi, H., Mottawea, W., Sebei, K., & Hammami, R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01791 · Cited by 569
Application of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria
Gálvez, A., López, R. L., Abriouel, H., Valdivia, E., & Omar, N. B. (2008) · Critical Reviews in Biotechnology · doi:10.1080/07388550802107202 · Cited by 305
Self-citationCyanobactins—ribosomal cyclic peptides produced by cyanobacteria
Sivonen, K., Leikoski, N., Fewer, D. P., & Jokela, J. (2010) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-010-2482-x · Cited by 275
Metadata
- Authors
- Franz, C. M. A. P., Van Belkum, M. J., Holzapfel, W. H., Abriouel, H., & Gálvez, A.
- Venue
- FEMS Microbiology Reviews
- Publisher
- Oxford University Press (OUP)
- Published
- 2007-04
- Volume
- 31
- Issue
- 3
- Pages
- 293-310
- ISSN
- 0168-6445 (ISSN-L)
- 1574-6976
- OpenAlex
- W1979722926
- Cited by
- 444
- References
- 136
- FWCI
- 39.11
- Type
- journal article
- Language
- en
- Open access
- bronze
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