Heterologous Expression of Plantaricin 423 and Mundticin ST4SA in Saccharomyces cerevisiae

Antimicrobial Compounds in Wine

Ipsum vinum est potestas et possession (wine itself is power and possession). Wine is a complex system that triggers multisensory cognitive stimuli. Wine and its consumption are thoroughly intertwined with the development of human society. The beverage was appreciated in many ancient mythologies and plays an essential part in Christianity and rituals to this day. Wine has been said to enlighten and inspire artists and has even been prohibited by law and some religions, but has nevertheless played a role in human civilizations since the beginning. Winemaking is also a prospering and economically important industry and a longtime symbol of status and luxury. In winemaking, the formation of the final product is influenced by several factors that contribute to the chemical and sensory complexity often associated with quality vintages. Factors such as terroir, climatic conditions, variety of the grape, all aspects of the winemaking process to the smallest details, including metabolic processes carried out by yeast and malolactic bacteria, and the conditions for the maturation and storage of the final product, up to, and even beyond the point of deciding to open the bottle and enjoy the wine. In conjunction with the empiric and scientific process of winemaking, different molecules with antibacterial activity can be identified in wine during the production process, and several of them are clearly present in the final product. Some of these antibacterial components are phytochemicals, such as flavonoids and phenolic compounds, that may be delivered to the final product (wine) as a part of the grape, a variety of potential additive compounds, or from the oak barrels or clay amphoras used during the maturation process. Others are produced by yeasts and malolactic bacteria and play a role not only in the moderation of the fermentation process but contributing to the microbiological safety and beneficial properties spectra of the final product. Lactic acid bacteria, responsible for conducting malolactic fermentation, contribute to the final balance of the wine but are also directly involved in the production of different compounds exhibiting antibacterial activity. Some examples of these compounds include bacteriocins (antibacterial peptides), diacetyl, organic acids, reuterin, hydrogen peroxide, and carbon dioxide. Major aspects of these different beneficial metabolites are the subject of discussion in this review with the aim of highlighting their beneficial functions.

The Progress of the Biotechnological Production of Class IIa Bacteriocins in Various Cell Factories and Its Future Challenges

Class IIa bacteriocins produced in lactic acid bacteria are short cationic peptides with antimicrobial activity. In the search for new biopreservation agents, class IIa bacteriocins are considered to be the best potential candidates, not only due to their large abundance but also because of their high biological activity and excellent thermal stability. However, regulated by the biosynthetic regulatory system, the natural class IIa bacteriocin yield is low, and the extraction process is complicated. The biotechnological production of class IIa bacteriocins in various cell factories has been attempted to improve this situation. In this review, we focus on the application of biotechnological routes for class IIa bacteriocin production. The drawbacks and improvements in the production of class IIa bacteriocins in various cell factories are discussed. Furthermore, we present the main challenge of class IIa bacteriocins, focusing on increasing their production by constructing suitable cell factories. Recombinant bacteriocins have made considerable progress from inclusion body formation, dissolved form and low antibacterial activity to yield recovery. The development of prospective cell factories for the biotechnological production of bacteriocins is still required, which may facilitate the application of bacteriocins in the food industry.

Controlling a bio-inspired miniature blimp using a depth sensing neural-network camera

Miniature blimps are lighter-than-air vehicles which have become an increasingly common unmanned aerial system research platform due to their extended endurance and collision tolerant design. The UNSW-C bio-inspired miniature blimp consists of a 0.5 m spherical mylar envelope filled with helium. Four fins placed along the equator provide control over the three translatory axes and yaw rotations. A gondola attached to the bottom of the blimp contains all the electronics and flight controller. Here, we focus on using the UNSW-C blimp as a platform to achieve autonomous flight in GPS-denied environments. The majority of unmanned flying systems rely on GPS or multi-camera motion capture systems for position and orientation estimation. However, such systems are expensive, difficult to set up and not compact enough to be deployed in real environments. Instead, we seek to achieve basic flight autonomy for the blimp using a low-priced and portable solution. We make use of a low-cost embedded neural network stereoscopic camera (OAK-D-PoE) for detecting and positioning the blimp while an onboard inertia measurement unit was used for orientation estimation. Flight tests and analysis of trajectories revealed that 3D position hold as well as basic waypoint navigation could be achieved with variance (<0.1 m). This performance was comparable to that when a conventional multi-camera positioning system (VICON) was used for localizing the blimp. Our results highlight the potentially favorable tradeoffs offered by such low-cost positioning systems in extending the operational domain of unmanned flight systems when direct line of sight is available.