Bacteriocin Production: a Probiotic Trait?

By A. Dobson, Paul D. Cotter, R. Ross, C. Hill. Applied and Environmental Microbiology, 2011

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Antimicrobial antagonists against food pathogens: a bacteriocin perspective (2015, background): “may help a strain to establish itself in a new niche, inhibit competitors and pathogens, alter the composition of the microbiota and even modulate the host immune system [52].”
LAB bacteriocin applications in the last decade (2016, background): “Bacteriocins may also serve as signal peptides for other strains and for activation of the immune system [3,10,11].”
Intestinal microbiome of poultry and its interaction with host and diet (2014, background): “Bacteriocins are a group of antimicrobial peptides produced by bacteria and archaea.(114) Various strains of Lactobacillus salivarius isolated from chicken GI tract can produce bacteriocins which are inhibitory to some Gram-negative and Gram-positive bacteria such as Salmonella Enteritidis and C.”
Bacterial symbiosis in the fish gut and its role in health and metabolism (2017, background): “Dobson et al. (2012) stated that bacteriocins are ribosomally synthesized small peptides or proteins.”
Bacteriocins of lactic acid bacteria: extending the family (2016, background): “In recent years, several in vitro and in vivo studies have shown that LAB bacteriocins exhibit a protective effect in the gastrointestinal tract (GIT) by excluding pathogens or promoting gut colonization (Corr et al. 2007; Dobson et al. 2012; Kommineni et al. 2015).”