Abstract
Currently, the emergence and ongoing dissemination of antimicrobial resistance among bacteria are critical health and economic issue, leading to increased rates of morbidity and mortality related to bacterial infections. Research and development for new antimicrobial agents is currently needed to overcome this problem. Among the different approaches studied, bacteriocins seem to be a promising possibility. These molecules are peptides naturally synthesized by ribosomes, produced by both Gram-positive bacteria (GPB) and Gram-negative bacteria (GNB), which will allow these bacteriocin producers to survive in highly competitive polymicrobial environment. Bacteriocins exhibit antimicrobial activity with variable spectrum depending on the peptide, which may target several bacteria. Already used in some areas such as agro-food, bacteriocins may be considered as interesting candidates for further development as antimicrobial agents used in health contexts, particularly considering the issue of antimicrobial resistance. The aim of this review is to present an updated global report on the biology of bacteriocins produced by GPB and GNB, as well as their antibacterial activity against relevant bacterial pathogens, and especially against multidrug-resistant bacteria.
Highlights
The discovery of antibiotics represents a major achievement in the management of infectious diseases, and has greatly enhanced quality of life and life expectancy all over the world
The continuously growing rate of morbidity and mortality associated with Methicillin-Resistant Staphylococcus aureus (MRSA), Vancomycin-Resistant Enterococci (VRE) or Multidrug-Resistant (MDR) Gram-negative bacteria (GNB) present a serious health and economic burden in both hospital and community settings, highlighting the need to develop new antibiotics [2,3,4]
The second group gathers Colicin-like bacteriocins, which are produced by other bacteria (e.g., Klebsiella spp.: klebicins; P. aeruginosa: S-pyocins) ut are still similar in structure, size and function to the bacteriocins produced by E. coli
Summary
The discovery of antibiotics represents a major achievement in the management of infectious diseases, and has greatly enhanced quality of life and life expectancy all over the world. Different ways may be used to incorporate bacteriocins in food products: (i) a direct inoculation of LAB into food products, which will produce bacteriocins, (ii) an addition of purified bacteriocin as a preservative agent or (iii) the addition as ingredient of a fermented product containing bacteriocin producers [38,39] Another major possible utilization of bacteriocins is the fight against antibiotic-resistant bacteria [11,40]. The second group gathers Colicin-like bacteriocins, which are produced by other bacteria (e.g., Klebsiella spp.: klebicins; P. aeruginosa: S-pyocins) ut are still similar in structure, size and function to the bacteriocins produced by E. coli As colicins, their antimicrobial action can be due to pore-formation or nuclease activity [61]. The production of colicin is related to a gene cluster composed of three related genes in close proximity, while the lysis gene is absent for pyocin S3 [65]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
