Abstract

Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected from various natural habitats or products (silage, soil, manure, plant and animal material, etc.) that do not contain any commercial starters or bacterial formulations. They are characterized by unique traits that are the result of the selective pressure of environmental conditions, as well as interactions with other organisms. The synthesis of antimicrobial molecules, including bacteriocins, is an evolutionary advantage and an adaptive feature that sets them apart from other microorganisms from a common environment. This review aims to underline the knowledge of bacteriocins produced by natural isolates, with a particular emphasis on the most common location of their genes and operons, plasmids, and the importance of the relationship between the plasmidome and the adaptive potential of the isolate. Applications of bacteriocins, ranging from natural food preservatives to supplements and drugs in pharmacology and medicine, will also be addressed. The latest challenges faced by researchers in isolating new natural isolates with desired characteristics will be discussed, as well as the production of new antimicrobials, nearly one century since the first discovery of colicins in 1925.

Key points

• Natural bacterial isolates harbor unique properties shaped by diverse interactions.

• Horizontal gene transfer enables constant engineering of new antimicrobials.

• Fermented food products are important source of bacteriocin-producing natural isolates.

中文翻译：

---

天然细菌分离物是新细菌素的不竭来源

摘要

从没有商业发酵剂的家庭中制备的各种传统发酵食品中分离出的微生物称为天然分离物。此外，该术语还用于从各种自然栖息地或产品（青贮饲料，土壤，肥料，动植物材料等）收集的微生物，这些微生物或产品不含任何商业发酵剂或细菌制剂。它们的特征是独特的特征，这些特征是环境条件的选择性压力以及与其他生物相互作用的结果。包括细菌素在内的抗菌分子的合成是一种进化优势，也是一种适应性特征，使它们与普通环境中的其他微生物区分开。这篇评论旨在强调自然分离株产生的细菌素的知识，特别要强调它们的基因和操纵子，质粒的最常见位置，以及质粒组和分离物适应性之间关系的重要性。还将涉及细菌素的应用，从天然食品防腐剂到补品和药理学和医学中的药物，不一而足。自1925年首次发现大肠菌素以来，已经有近一个世纪的历史，将讨论研究人员在分离具有所需特性的新天然分离物时面临的最新挑战，以及新抗生素的生产。从天然食品防腐剂到补品以及药理学和医学领域的药物，也将得到解决。自1925年首次发现大肠菌素以来，已经有近一个世纪的历史，将讨论研究人员在分离具有所需特性的新天然分离物时面临的最新挑战，以及新抗生素的生产。从天然食品防腐剂到补品以及药理学和医学领域的药物，也将得到解决。自1925年首次发现大肠菌素以来，已经有近一个世纪的历史，将讨论研究人员在分离具有所需特性的新天然分离物时面临的最新挑战，以及新抗生素的生产。

关键点

•天然细菌分离物具有独特的特性，这些特性因多种相互作用而形成。

•水平基因转移可对新的抗生素进行持续工程设计。

•发酵食品是产生细菌素的天然分离物的重要来源。