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Bacteriocins: Natural Weapons for Control of Food Pathogens

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Management of Microbial Resources in the Environment

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Abstract

Research on antimicrobial peptides is continuously growing because of the possibilities of applications they offer in different domains including food safety, human medicine, and plant biocontrol (phytosanitary).

The present chapter is aiming to shed lights on diversity, function and structure of ribosomally synthesized antimicrobial peptides from Gram positive bacteria usually referred to as bacteriocins. In bacterial systems, competition is often driven by the production of bacteriocins; narrow spectrum proteinaceous toxins that serve to kill closely related species providing the producer better access to limited resources. Despite high levels of bacteriocin diversity, these proteins share many general characteristics. They are generally high molecular weight protein antibiotics that kill closely related strains or species. The bacteriocin gains entry into the target cell by recognizing specific cell surface receptors and then kills the cell by forming ion-permeable channels in the cytoplasmic membrane, by nonspecific degradation of cellular DNA, by inhibition of protein synthesis through the specific cleavage of 16s rRNA, or by cell lysis. In this chapter, the limits and performances of production will be presented. Further clear evidences on their aptitudes to master growth of microbes will be discussed as well as the main achievements and perspectives of their applications in food, environment and medical domains.

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Authors and Affiliations

  1. Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Edif. B3, Universidad de Jaén, Campus Las Lagunillas s/n. 23071, Jaén, Spain

    Nabil Ben Omar, Hikmate Abriouel, Miguel Ángel Ferandez-Fuentes & Antonio Galvez

  2. STELA Dairy Research Center, Nutraceuticals and Functional Foods Institute, Université Laval, Québec, QC, Canada

    Ismail Fliss

  3. Laboratoire des Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM), UPRES-EA 1026, Polytech’Lille/IUTA, Université Lille Nord de France, Avenue Paul Langevin, 59655, Villeneuve d’Ascq Cedex, France

    Miguel Ángel Ferandez-Fuentes & Djamel Drider

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  1. Nabil Ben Omar
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  2. Hikmate Abriouel
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  4. Miguel Ángel Ferandez-Fuentes
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  5. Antonio Galvez
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  6. Djamel Drider
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Correspondence to Djamel Drider .

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  1. Department of Agricultural Microbiology Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

    Abdul Malik (Visiting Professor/Scientist) (Visiting Professor/Scientist)

  2. Division of Infectious Diseases, University Medical Center Freiburg, Freiburg, Germany

    Abdul Malik (Visiting Professor/Scientist) & Elisabeth Grohmann (Visiting Professor/Scientist) & 

  3. Center of Biological Engineering, University of Minho, Braga, Portugal

    Madalena Alves

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Omar, N.B., Abriouel, H., Fliss, I., Ferandez-Fuentes, M.Á., Galvez, A., Drider, D. (2013). Bacteriocins: Natural Weapons for Control of Food Pathogens. In: Malik, A., Grohmann, E., Alves, M. (eds) Management of Microbial Resources in the Environment. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-5931-2_19

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