Bacterial microcompartments in food-related microbes. (February 2022)

• Record Type: Journal Article
• Authors: Zeng, Zhe; Dank, Alexander; Smid, Eddy J.; Notebaart, Richard A.; Abee, Tjakko
• Is Part Of: Current opinion in food science. Volume 43(2022)
• Page Start: 128
• Page End: 135
• Publication Date: 2022-02
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2021.11.011
• Languages: English
• ISSNs: 2214-7993

Abstract

Abstract : 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.