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Classification and Multi-Functional Use of Bacteriocins in Health, Biotechnology, and Food Industry
Miguel Angel Solis-Balandra1, Jose Luis Sanchez-Salas1
1Department of Chemistry and Biological Sciences, Sciences School, Universidad de las Americas Puebla, Ex-Hacienda de Sta., Catarina Martir s/n, San Andres Cholula, Puebla 72810, Mexico.
Abstract:
Bacteriocins is the name given to products of the secondary metabolism of many bacterial genera that must display antimicrobial activity. Although there are several bacteriocins described today, it has not been possible to reach a consensus on the method of classification for these biomolecules. In addition, many of them are not yet authorized for therapeutic use against multi-drug-resistant microorganisms due to possible toxic effects. However, recent research has achieved considerable progress in the understanding, classification, and elucidation of their mechanisms of action against microorganisms, which are of medical and biotechnological interest. Therefore, in more current times, protocols are already being conducted for their optimal use, in the hopes of solving multiple health and food conservation problems. This review aims to synthetize the information available nowadays regarding bacteriocins, and their classification, while also providing an insight into the future possibilities of their usage for both the pharmaceutical, food, and biotechnological industry.
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