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Lee H, Cho H, Lim Y, Park S, Lee J. Safety, quality, and microbial community analysis of salt-fermented shrimp ( Saeu-jeot) in South Korea. Heliyon 2024; 10:e26006. [PMID: 38390104 PMCID: PMC10881329 DOI: 10.1016/j.heliyon.2024.e26006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 02/06/2024] [Accepted: 02/06/2024] [Indexed: 02/24/2024] Open
Abstract
This study thoroughly explores the quality and safety aspects of saeu-jeot, a popular salt-fermented shrimp in South Korea, with a specific focus on products fermented in underground tunnels. In this study, an extensive analysis of key quality factors (pH, salinity, total nitrogen [TN], and amino nitrogen [AN]), along with detailed investigation into chemical hazards (volatile basic nitrogen [VBN] and biogenic amines [BAs]), and microbiological hazards (total aerobic bacteria [TAB], fecal indicator bacteria, halophilic bacteria, and foodborne pathogens) were performed. The results indicate that the shrimp grade did not dramatically affect the quality and safety of the saeu-jeot. However, given the prevalent small-scale production of saeu-jeot, the study strongly underscores the pressing need for the establishment of a standardized manufacturing process. The absence of grade-dependent variations in quality highlights the critical importance of implementing standardized procedures to ensure the consistent quality and safety of saeu-jeot, particularly in the context of its frequent small-scale production. These findings provide crucial insights for the industry to enhance practices and meet quality and safety standards effectively.
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Affiliation(s)
- Heeyoung Lee
- Food Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
| | - Hyunjin Cho
- Department of Food & Nutrition, Dong-eui University, Busan 47340, Republic of Korea
| | - Yeongsil Lim
- Department of Food & Nutrition, Dong-eui University, Busan 47340, Republic of Korea
| | - Sunhyun Park
- Food Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jeeyeon Lee
- Department of Food & Nutrition, Dong-eui University, Busan 47340, Republic of Korea
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2
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Lach J, Krupińska M, Mikołajczyk A, Strapagiel D, Stączek P, Matera-Witkiewicz A. Novel Antimicrobial Peptides from Saline Environments Active against E. faecalis and S. aureus: Identification, Characterisation and Potential Usage. Int J Mol Sci 2023; 24:11787. [PMID: 37511545 PMCID: PMC10380286 DOI: 10.3390/ijms241411787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Microorganisms inhabiting saline environments have been known for decades as producers of many valuable bioproducts. These substances include antimicrobial peptides (AMPs), the most recognizable of which are halocins produced by halophilic Archaea. As agents with a different modes of action from that of most conventionally used antibiotics, usually associated with an increase in the permeability of the cell membrane as a result of a formation of channels and pores, AMPs are a currently promising object of research focused on the investigation of antibiotics with non-standard modes of action. The aim of this study was to investigate antimicrobial activity against multidrug-resistant human pathogens of three peptides, which were synthetised based on sequences identified in metagenomes from saline environments. The investigations were performed against Enterococcus faecalis, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, Escherichia coli and Candida albicans. Subsequently, the cytotoxicity and haemolytic properties of the tested peptides were verified. An in silico analysis of the interaction of the tested peptides with molecular targets for reference antibiotics was also carried out in order to verify whether or not they can act in a similar way. The P1 peptide manifested the growth inhibition of E. faecalis at a MIC50 of 32 µg/mL and the P3 peptide at a MIC50 of 32 µg/mL was shown to inhibit the growth of both E. faecalis and S. aureus. Furthermore, the P1 and P3 peptides were shown to have no cytotoxic or haemolytic activity against human cells.
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Affiliation(s)
- Jakub Lach
- Department of Molecular Microbiology, Faculty of Biology and Environmental Protection, University of Lodz, 90-237 Lodz, Poland
- Biobank Lab, Department of Oncobiology and Epigenetics, Faculty of Biology and Environmental Protection, University of Lodz, 90-235 Lodz, Poland
| | - Magdalena Krupińska
- Screening of Biological Activity Assays and Collection of Biological Material Laboratory, Wroclaw Medical University Biobank, Faculty of Pharmacy, Wroclaw Medical University, 50-556 Wroclaw, Poland
| | - Aleksandra Mikołajczyk
- Screening of Biological Activity Assays and Collection of Biological Material Laboratory, Wroclaw Medical University Biobank, Faculty of Pharmacy, Wroclaw Medical University, 50-556 Wroclaw, Poland
| | - Dominik Strapagiel
- Biobank Lab, Department of Oncobiology and Epigenetics, Faculty of Biology and Environmental Protection, University of Lodz, 90-235 Lodz, Poland
| | - Paweł Stączek
- Department of Molecular Microbiology, Faculty of Biology and Environmental Protection, University of Lodz, 90-237 Lodz, Poland
| | - Agnieszka Matera-Witkiewicz
- Screening of Biological Activity Assays and Collection of Biological Material Laboratory, Wroclaw Medical University Biobank, Faculty of Pharmacy, Wroclaw Medical University, 50-556 Wroclaw, Poland
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3
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Det-Udom R, Settachaimongkon S, Chancharoonpong C, Suphamityotin P, Suriya A, Prakitchaiwattana C. Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish. FOOD SCI TECHNOL INT 2023; 29:266-274. [PMID: 35060788 DOI: 10.1177/10820132221075435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran (Pla-ra) was investigated using classical and molecular approaches. Bacterial population of Pla-ra ranged from 102-106 in solid-state (SSF) and 106-109 CFU/g in submerged (SMF) fermentation types. Halanaerobium spp. and Lentibacillus spp. were the main genera particularly detected when rRNA analysis was applied. Tetragenococcus halophillus were dominant during the final stage in sea salt-recipe samples while Bacillus spp. were found in those rock salt recipes. In contrast, cultural plating demonstrated that Bacillus spp., generally B. amyloliquefaciens, were the dominant genera. In addition, B. pumilus, B. autrophaeus, B.subtilis and B. velezensis shown some relations with rock salt-recipe samples. The main volatile metabolites in all samples were butanoic acid and its derivatives. Key factors affected bacterial profiles and volatile compounds of salt fermented fish were type of salt, addition of roasted rice bran, and fermenting conditions.
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Affiliation(s)
- Rachatida Det-Udom
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
| | - Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
| | - Chuenjit Chancharoonpong
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, 54775Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand
| | - Porrarath Suphamityotin
- Department of Food Science and Technology, Faculty of Science and Technology, 65140Nakhon Ratchasima Rajabhat University, Nakhon Ratchasima 30000, Thailand
| | - Atchariya Suriya
- Department of Food and Services, 364550Faculty of Technology, Udon Thani Rajabhat University, Udon Thani 41000, Thailand
| | - Cheunjit Prakitchaiwattana
- Department of Food Technology, Faculty of Science, 133942Chulalongkorn University, Patumwan, Bangkok 10330, Thailand.,The Development of Foods and Food Additive from Innovative Microbial Fermentation Research Group, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
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4
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Shi H, Li J, Zhang Y, Ding K, Zhao G, Hadiatullah H, Duan X. Effect of wheat germination on nutritional properties and the flavor of soy sauce. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Khullar G, Det-udom R, Prombutar P, Prakitchaiwattana C. Probiogenomic analysis and safety assessment of Bacillus isolates using Omics approach in combination with In-vitro. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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To HTA, Chhetri V, Settachaimongkon S, Prakitchaiwattana C. Stress tolerance-Bacillus with a wide spectrum bacteriocin as an alternative approach for food bio-protective culture production. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108598] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, Fontana A, Fritz D, Kemperman R, Laulund S, McAuliffe O, Miks MH, Papademas P, Patrone V, Sharma DK, Sliwinski E, Stanton C, Von Ah U, Yao S, Morelli L. The forgotten role of food cultures. FEMS Microbiol Lett 2021; 368:fnab085. [PMID: 34223876 PMCID: PMC8397475 DOI: 10.1093/femsle/fnab085] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 07/01/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
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Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Emmanuelle Arias
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | | | - Anne Bückle
- Milchprüfring Baden-Württemberg e.V., Marie-Curie-Straße 19, 73230 Kirchheim, u.T., Germany
| | | | - Aurélie Dubois
- International Dairy Federationiry Federation, 70 Boulevard Auguste Reyers, 1030 Brussels, Belgium
| | - Alessandra Fontana
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Duresa Fritz
- International Flavors and Fragrances, 20 rue Brunel, Paris 75017, France
| | - Rober Kemperman
- Lesaffre International, 152 rue du Docteur Yersin, 59120 Loos, France
| | - Svend Laulund
- Chr. Hansen A/S, Agern Allé 24, 2970 Hoersholm, Denmark
| | | | - Marta Hanna Miks
- Glycom A/S, Kogle Allé 4, 2970 Hørsholm, Denmark
- Faculty of Food Science, Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10–726 Olsztyn, Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Archiepiskopou Kyprianou, PO BOX 50329, Limassol, Cyprus
| | - Vania Patrone
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | | | - Edward Sliwinski
- The European Federation of Food Science & Technology, Nieuwe Kanaal 9a, 6709 PA, Wageningen, The Netherlands
| | | | - Ueli Von Ah
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | - Su Yao
- China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Building 6, No.24, Jiuxianqiaozhong Road, Chaoyang District, Beijing 100015, PR China
| | - Lorenzo Morelli
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
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Feng L, Tang N, Liu R, Gong M, Wang Z, Guo Y, Wang Y, Zhang Y, Chang M. The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products. Food Funct 2021; 12:5685-5702. [PMID: 34037049 DOI: 10.1039/d1fo00692d] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Traditional fermented fish products are favored due to their unique flavors. The fermentation process of fish is accompanied by the formation of flavor substances through a complex metabolic reaction of microorganisms, especially lipolysis and lipid oxidation. However, it is difficult to precisely control the reaction of microorganisms during the fermentation process in modern industrial production, and fermented fish products have lost their traditional characteristic flavors. The purpose of this review is to summarize the different kinds of fermented fish, core microorganisms in it, and flavor formation mechanisms, providing guidance for industrial cultural starters. Future research on the flavor formation mechanism is necessary to confirm the relationship between flavor formation, lipid metabolism, and microorganisms to ensure stable flavor and safety, and to elucidate the mechanism directly toward industrial application.
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Affiliation(s)
- Lin Feng
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Nianchu Tang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Mengyue Gong
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Zhangtie Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yiwen Guo
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yandan Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yao Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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Hudson LK, Orellana LAG, Bryan DW, Moore A, Munafo JP, den Bakker HC, Denes TG. Phylogeny of the Bacillus altitudinis Complex and Characterization of a Newly Isolated Strain with Antilisterial Activity. J Food Prot 2021; 84:1321-1332. [PMID: 33793813 DOI: 10.4315/jfp-20-498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Accepted: 03/27/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus strain UTK D1-0055 was isolated from a laboratory environment and appeared to have antilisterial activity. The genome was sequenced, the strain was identified as Bacillus altitudinis, and a high-quality complete annotated genome was produced. The taxonomy was evaluated for this and related Bacillus species (B. aerophilus, B. pumilus, B. safensis, B. stratosphericus, and B. xiamenensis) because the taxonomy is unclear and contains errors in public databases such as NCBI. The included strains grouped into seven clusters based on average nucleotide identity. Strains designated as B. aerophilus, B. altitudinis, and B. stratosphericus grouped together in the cluster containing the B. altitudinis type strain, suggesting that these three species should be considered a single species, B. altitudinis. The antimicrobial activity of UTK D1-0055 was evaluated against a panel of 15 Listeria strains (nine Listeria monocytogenes serotypes, Listeria innocua, and Listeria marthii), other foodborne pathogens (six Salmonella enterica serotypes and Escherichia coli), and three representative fungi (Saccharomyces cerevisiae, Botrytis cinerea, and Hyperdermium pulvinatum). Antibacterial activity was observed against all Listeria strains, but no antibacterial effects were found against the other tested bacterial and fungal strains. Biosynthetic gene clusters were identified in silico that may be related to the observed antibacterial activity, and these clusters included genes that putatively encode bacteriocins and nonribosomally synthesized peptides. The B. altitudinis strain identified in this investigation had a broad range of antilisterial activity, suggesting that it and other related strains may be useful for biocontrol in the food industry. HIGHLIGHTS
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Affiliation(s)
- Lauren K Hudson
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Leticia A G Orellana
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, USA.,Zamorano Pan-American Agricultural School, San Antonio de Oriente, Francisco Morazán, Honduras
| | - Daniel W Bryan
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Andrew Moore
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Henk C den Bakker
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30602, USA
| | - Thomas G Denes
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, USA
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10
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Purification and antibacterial properties of a novel bacteriocin against Escherichia coli from Bacillus subtilis isolated from blueberry ferments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111456] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Vaca J, Ortiz A, Sansinenea E. Bacillus sp. Bacteriocins: Natural Weapons against Bacterial Enemies. Curr Med Chem 2021; 29:2093-2108. [PMID: 34047258 DOI: 10.2174/0929867328666210527093041] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 04/08/2021] [Accepted: 04/13/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Currently, antibiotic-resistant pathogenic bacteria are emerging as an important health problem worldwide. The search for new compounds with antibiotic characteristics is the most promising alternative. Bacteriocins are natural compounds that are inhibitory against pathogens, and Bacillus species are the major producers of these compounds, which have shown antimicrobial activity against clinically important bacteria. These peptides not only have potential in the pharmaceutical industry but also in food and agricultural sectors. OBJECTIVE We provide an overview of the recent bacteriocins isolated from different species of Bacillus including their applications and the older bacteriocins. RESULTS In this review, we have revised some works about the improvements carried out in the production of bacteriocins. CONCLUSION These applications make bacteriocins very promising compounds that need to study for industrial production.
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Affiliation(s)
- Jessica Vaca
- Facultad De Ciencias Químicas, Benemérita Universidad Autónoma De Puebla, 72590 Puebla; Pue, Mexico
| | - Aurelio Ortiz
- Facultad De Ciencias Químicas, Benemérita Universidad Autónoma De Puebla, 72590 Puebla; Pue, Mexico
| | - Estibaliz Sansinenea
- Facultad De Ciencias Químicas, Benemérita Universidad Autónoma De Puebla, 72590 Puebla; Pue, Mexico
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12
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Lajis AFB. Biomanufacturing process for the production of bacteriocins from Bacillaceae family. BIORESOUR BIOPROCESS 2020. [DOI: 10.1186/s40643-020-0295-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
AbstractMembers of Bacillaceae family are of major interest in medical industry due to vast antimicrobial peptides they produce as therapeutic agents. For decades, synthetic and natural occurring antibiotics have been used to treat infectious diseases, but heavy dependence on these drugs has led to significant drawbacks which propel continuous development of new antibiotics generation. Recent findings have shown several bacteriocins of Bacillaceae as promising alternatives to the conventional drugs to combat the emergence of new drug-resistant pathogens. In this present review, Bacillaceae bacteriocins’ classification such as lantibiotics and thiazole/oxazole-modified microcins as well as their biochemical characterization such as sensitivity to enzymes, temperature, pH and chemicals are described. This article enlightens on the medical application of several Bacillaceae bacteriocins emphasizing those that underwent and on-going preclinical trials. This review also discusses the development of Bacillaceae bacteriocins production, focusing strains selection and fermentation factors such as inocula size, medium (carbon, nitrogen, minerals sources), temperature, pH, agitation and aeration rate, dissolved oxygen tension (DOT), fermentation time, inducers and mode of operation via various statistical methods for their optimization. It also highlights recent advance in the production of bioengineered and recombinant bacteriocins in bioreactors system which are rarely disclosed in literature.
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