Protein Expression and Purification Facility, Advanced Technology Platform Centre, Regional Centre for Biotechnology, NCR Biotech Science Cluster, Faridabad, Haryana, 121001, India.
Division of Dairy Microbiology, National Dairy Research Institute, Karnal, Haryana, 132001, India.
Microb Pathog. 2019 Mar;128:171-177. doi: 10.1016/j.micpath.2019.01.002. Epub 2019 Jan 3.
Huge demand of safe and natural preservatives has opened new area for intensive research on bacteriocins to unravel the novel range of antimicrobial compounds that could efficiently fight off the food-borne pathogens. Since food safety has become an increasingly important international concern, the application of bacteriocins from lactic acid bacteria that target food spoilage/pathogenic bacteria without major adverse effects has received great attention. Different modes of actions of these bacteriocins have been suggested and identified, like pore-forming, inhibition of cell-wall/nucleic acid/protein synthesis. However, development of resistance in the food spoilage and pathogenic bacteria against these bacteriocins is a rising concern. Emergence and spread of mutant strains resistant to bacteriocins is hampering food safety. It has spurred an interest to understand the bacteriocin resistance phenomenon displayed by the food pathogens, which will be helpful in mitigating the resistance problem. Therefore, present review is focused on the different resistance mechanisms adopted by food pathogens to overcome bacteriocin.
巨大的安全和天然防腐剂的需求为细菌素的深入研究开辟了新的领域，以揭示新型的抗菌化合物，这些化合物可以有效地抵抗食源性病原体。由于食品安全已成为一个日益重要的国际问题，因此人们对靶向食品腐败/病原菌的乳酸菌细菌素有了很大的关注，因为它们没有重大的不良影响。这些细菌素有不同的作用模式，如形成孔、抑制细胞壁/核酸/蛋白质合成。然而，食品腐败和病原菌对这些细菌素产生耐药性是一个日益令人关注的问题。对抗生素产生耐药性的突变株的出现和传播正在威胁食品安全。这激发了人们对了解食源性病原体对抗生素素耐药性现象的兴趣，这将有助于缓解耐药性问题。因此，本综述重点介绍了食源性病原体为克服细菌素而采用的不同耐药机制。
