ReviewApplied microbiology and biotechnology2021
Natural bacterial isolates as an inexhaustible source of new bacteriocins.
Review in Applied microbiology and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
22 citing papers in PubMed.
- Ranalexin-1G: A Promising Antimicrobial Peptide Targeting Virulence and Host-Pathogen Interactions inAntibiotics (Basel, Switzerland) · 2026Article
- Expression of Enterocin A in Saccharomyces cerevisiae.Probiotics and antimicrobial proteins · 2026Article
- Screening of Functional Properties of Lactic Acid Bacteria Isolated from Animal Rennets and Their Associated Cheeses and Whey.Foods (Basel, Switzerland) · 2026Article
- Alicyclobacillin 24: a class III bacteriocin fromFrontiers in microbiology · 2026Article
- Linking the edible plant microbiome and human gut microbiome.Gut microbes · 2025Review
- Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables.Foods (Basel, Switzerland) · 2025Review
- Investigating the production and synergistic antibacterial activity of bacteriocin-like substance fromHeliyon · 2025Article
- Bacteriocin-Producing Enterococci Modulate Cheese Microbial Diversity.Microbial ecology · 2025Article
- Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry.Current research in food science · 2025Review
- Insight into the Probiogenomic Potential ofFoods (Basel, Switzerland) · 2024Article
- Classification and Multi-Functional Use of Bacteriocins in Health, Biotechnology, and Food Industry.Antibiotics (Basel, Switzerland) · 2024Review
- High-throughput detection of potential bacteriocin producers in a large strain library using live fluorescent biosensors.Frontiers in bioengineering and biotechnology · 2024Article
- Evaluation of autochthonousFood science and biotechnology · 2024Article
- Allergy-associated biomarkers in early life identified by Omics techniques.Frontiers in allergy · 2024Review
- Hylin-a1: A Host Defense Peptide with Antibacterial Potential againstPharmaceuticals (Basel, Switzerland) · 2023Article
- Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.Foods (Basel, Switzerland) · 2022Review
- Isolation and Characterization of Lactic Acid Bacteria from Fermented Milk Produced in Jimma Town, Southwest Ethiopia, and Evaluation of their Antimicrobial Activity against Selected Pathogenic Bacteria.International journal of food science · 2022Article
- Isolation, Characterization, and Effect on Biofilm Formation of Bacteriocin Produced byBioMed research international · 2022Article
- Strategies for the Development of Bioprotective Cultures in Food Preservation.International journal of microbiology · 2022Review
- Structural and functional insights into colicin: a new paradigm in drug discovery.Archives of microbiology · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected from various natural habitats or products (silage, soil, manure, plant and animal material, etc.) that do not contain any commercial starters or bacterial formulations. They are characterized by unique traits that are the result of the selective pressure of environmental conditions, as well as interactions with other organisms. The synthesis of antimicrobial molecules, including bacteriocins, is an evolutionary advantage and an adaptive feature that sets them apart from other microorganisms from a common environment. This review aims to underline the knowledge of bacteriocins produced by natural isolates, with a particular emphasis on the most common location of their genes and operons, plasmids, and the importance of the relationship between the plasmidome and the adaptive potential of the isolate. Applications of bacteriocins, ranging from natural food preservatives to supplements and drugs in pharmacology and medicine, will also be addressed. The latest challenges faced by researchers in isolating new natural isolates with desired characteristics will be discussed, as well as the production of new antimicrobials, nearly one century since the first discovery of colicins in 1925. KEY POINTS: • Natural bacterial isolates harbor unique properties shaped by diverse interactions. • Horizontal gene transfer enables constant engineering of new antimicrobials. • Fermented food products are important source of bacteriocin-producing natural isolates.
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Registered trials
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