title: Bacteriocins of lactic acid bacteria: extending the family.
abstract: Lactic acid bacteria (LAB) constitute a heterogeneous group of microorganisms that produce lactic acid as the major product during the fermentation process. LAB are Gram-positive bacteria with great biotechnological potential in the food industry. They can produce bacteriocins, which are proteinaceous antimicrobial molecules with a diverse genetic origin, posttranslationally modified or not, that can help the producer organism to outcompete other bacterial species. In this review, we focus on the various types of bacteriocins that can be found in LAB and the organization and regulation of the gene clusters responsible for their production and biosynthesis, and consider the food applications of the prototype bacteriocins from LAB. Furthermore, we propose a revised classification of bacteriocins that can accommodate the increasing number of classes reported over the last years.
authors: Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Nijenborgh 7, 9747 AG, Groningen, The Netherlands.|Department of Biochemistry, Groningen Biomolecular Sciences and Biotechnology Institute and Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
authors: Patricia
authors: P
authors: Alvarez-Sieiro
authors: Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Nijenborgh 7, 9747 AG, Groningen, The Netherlands.
authors: Manuel
authors: M
authors: Montalbán-López
authors: Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Nijenborgh 7, 9747 AG, Groningen, The Netherlands.|School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China.
authors: Dongdong
authors: D
authors: Mu
authors: Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Nijenborgh 7, 9747 AG, Groningen, The Netherlands. o.p.kuipers@rug.nl.
authors: Oscar P
authors: OP
authors: Kuipers
mesh_terms: D001426:Bacterial Proteins / Q000235:genetics / Q000378:metabolism*; D001430:Bacteriocins / Q000096:biosynthesis* / Q000737:chemistry / Q000145:classification; D001644:Bifidobacterium / Q000235:genetics / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D015870:Gene Expression; D019344:Lactic Acid / Q000096:biosynthesis*; D007777:Lactobacillaceae / Q000235:genetics / Q000378:metabolism*; D005810:Multigene Family
chemical_list: D001426:Bacterial Proteins; D001430:Bacteriocins; D019344:Lactic Acid
keywords: Antimicrobial peptides; Bacteriocin; Circular bacteriocin; Glycocins; Lactic acid bacteria; Lantibiotics; Lasso peptides; Linear azole-containing peptides; Sactipeptides