Work

Bacteriocin production: a relatively unharnessed probiotic trait?

Year: 2016

Type: review

Abstract: Probiotics are "live microorganisms which, when consumed in adequate amounts, confer a health benefit to the host". A number of attributes are highly sought after among these microorganisms, including immunomodulation, epithelial barrier maintenance, competitive exclusion, production of short-chain fatty acids, and bile salt metabolism. Bacteriocin production is also generally regarded as a probiotic trait, but it can be argued that, in contrast to other traits, it is often considered a feature that is desirable, rather than a key probiotic trait. As such, the true potential of these antimicrobials has yet to be realised.

Source: F1000Research

DOI: 10.12688/f1000research.9615.1

Authors: James W. Hegarty, Caitriona M. Guinane, R. Paul Ross, Colin Hill, Paul D. Cotter

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University College Cork, APC Microbiome Institute

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $1,350