Bacterial microcompartments in food-related microbes
2022
Zeng, Zhe | Dank, Alexander | Smid, Eddy J. | Notebaart, Richard A. | Abee, Tjakko
Bacterial microcompartments (BMCs) are protein-based organelles that enhance a variety of metabolic functions in diverse bacteria and recent studies unveiled the importance of BMCs in bacterial adaptation from foods to gut. Comparative whole genome sequencing has shown a broad distribution of BMC-dependent metabolic pathways, but studies addressing the role of BMCs in food-related microbes are scarce. Recently, new insights have been reported on roles of BMC-dependent ethanolamine (eut) and propanediol utilization (pdu) in the notorious foodborne pathogen Listeria monocytogenes and the beneficial bacterium Propionibacterium freudenreichii. Notably, ethanolamine and the food additive 1,2-propanediol are both abundant in foods and the gastrointestinal (GI) tract. Here we discuss the presence and implications of BMCs in both pathogenic and beneficial bacteria related to food.
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