An overview of Bacteriocins

Abstract

Bacteriocins are proteinaceous multifunctional compounds, generated by ribosomes and have strong antibacterial activity at specific quantities. some members of archaea and bacteria manufacture bacteriocins which inhibit the nourishment of closely related or similar bacterial strains. bacteriocins sorted into three main classes depend on their physiochemical and structural characteristics: bacteriocin class I, bacteriocin class II, and bacteriocin class III. the infections caused by bacteria which is resistant to antibiotic considered as global health problem. Because of their broad- or narrow-spectrum efficacy towards antibiotic-resistant bacteria, bacteriocins may be a potential solution to this global problem. Bacteriocins prevent the nourishment of aim organisms via affect mainly on the envelope of the cell and via affecting expression of gene as well as production of protein inside the cell. the majority of bacteriocin producers are lactic acid bacteria (LAB), a type of bacterium that may be found normally in nutriment and possess important role since ancient times in the manufacture of dairy product. Bacteriocins regarded antimicrobial peptide which considered safe and nontoxic but When tested using cell culture-based techniques,several bacteriocins have been found to have some cytotoxicity. Bacteriocins have been used for food preservation, a variety of therapeutic applications including peptic ulcer treatment, spermicidal effect, woman care, anticancerous element, use in veterinary, skin and oral care, as well as promotion of plant growth in agriculture.