Bacteriocin production: a relatively unharnessed probiotic trait? [version 1; referees: 2 approved]

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.

Keywords

• Applied Microbiology
• Bacterial Infections
• Cellular Microbiology & Pathogenesis
• Diabetes & Obesity
• Environmental Microbiology
• Gastrointestinal Physiology
• Medical Microbiology
• Microbial Evolution & Genomics
• Microbial Growth & Development
• Microbial Physiology & Metabolism