Genetically modified bacteriocins Genetiǧi modifiye edilmiş bakteriyosinler


KIRAN F., Önlü H., OSMANAĞAOĞLU Ö.

Journal of Cell and Molecular Biology, vol.11, no.1-2, pp.1-11, 2013 (Scopus) identifier

  • Publication Type: Article / Review
  • Volume: 11 Issue: 1-2
  • Publication Date: 2013
  • Journal Name: Journal of Cell and Molecular Biology
  • Journal Indexes: Scopus, Academic Search Premier, Agricultural & Environmental Science Database
  • Page Numbers: pp.1-11
  • Keywords: Bacteriocin, Fusion, Genetic modification, Hybrid
  • Ankara University Affiliated: Yes

Abstract

The use of bacteriocins as new generation antibiotics in clinical, food and agricultural applications has been the subject of numerous studies. Nowadays, various information are available about mode of action, structure and functions of bacteriocins. However, genetic modifications are very important in order to develop the basic understandings of structure-function relationships, stability and activity of bacteriocins. New approaches resulting in the formation of mutant and hybrid may permit the discovery of novel potent bacteriocins against different strains of pathogen bacteria and thus, development of a simplified drug. Particularly, genetically modified bacteriocins resulting with increasing of stability may promise to improve the quality and safety of foods in the future. In this review, information about the genetic modifications used for improving the stability, potential and activity spectrum of bacteriocins are summarized.