Exploration of antimicrobial potential in LAB by genomics

被引：99

作者：

Nes, IF ^{[1
]}

Johnsborg, O ^{[1
]}

机构：

[1] Agr Univ Norway, Dept Chem Biotechnol & Food Sci, Lab Microbial Gene Technol, N-1432 As, Norway

来源：

CURRENT OPINION IN BIOTECHNOLOGY | 2004年 / 15卷 / 02期

关键词：

D O I：

10.1016/j.copbio.2004.02.001

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A tremendous flow of information has been created through various genome sequencing projects worldwide. So far, 128 bacterial genome sequences have been completed and 391 are under way. Many of these bacteria, including several lactic acid bacteria (LAB), are used in the production and preservation of food and feed. The major antimicrobial and biopreservative substance produced by LAB is organic acid; however, some LAB produce additional antimicrobial compounds. Among these, the bacteriocins have demonstrated great potential as food preservatives. Additionally, antimicrobial compounds different from the bacteriocins have recently been identified, of which several display strong antifungal activity. The information obtained from genomics and related technologies will have great impact on the future identification and development of new antimicrobial agents. Developments will include the identification of pathways for the production of antimicrobials and genome mining for new antimicrobial peptides.

引用

页码：100 / 104

页数：5

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