Lozo Jelena, Topisirovic Ljubisa, Kojic Milan
Faculty of Biology, University of Belgrade, Belgrade, Serbia.
Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia.
Appl Microbiol Biotechnol. 2021 Jan;105(2):477-492. doi: 10.1007/s00253-020-11063-3. Epub 2021 Jan 4.
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.
从家庭自制的各种传统发酵食品中分离得到的、未使用商业发酵剂的微生物被称为天然分离株。此外，该术语也用于指从各种自然栖息地或产品（青贮饲料、土壤、粪便、动植物材料等）中采集的微生物，这些产品不含任何商业发酵剂或细菌制剂。它们具有独特的特性，这些特性是环境条件的选择压力以及与其他生物相互作用的结果。抗菌分子的合成，包括细菌素，是一种进化优势和适应性特征，使它们与来自共同环境的其他微生物区分开来。本综述旨在强调天然分离株产生的细菌素的相关知识，特别强调其基因和操纵子、质粒最常见的位置，以及质粒组与分离株适应潜力之间关系的重要性。还将探讨细菌素的应用，从天然食品防腐剂到药理学和医学中的补充剂及药物。自1925年首次发现大肠杆菌素近一个世纪以来，研究人员在分离具有所需特性的新天然分离株以及生产新的抗菌剂方面面临的最新挑战也将进行讨论。要点：• 天然细菌分离株具有由多种相互作用塑造的独特特性。• 水平基因转移使新抗菌剂的持续工程化成为可能。• 发酵食品是产生细菌素的天然分离株的重要来源。
