Supplementary tables bbm

Supplementary TablesTable S1Bacterial isolates from Matsoni and their genomic features. Table S2Indicator strains used in antimicrobial activity assay and culture conditions. Table S3Phenotypic resistances of isolates from Matsoni to critically important or highly important antimicrobials.Table S4Average nucleotide identity (ANIb) percentage identity among the genomes of isolates from Matsoni and reference strains.Table S5Lacticaseibacillus rhamnosus single nucleotide polymorphisms (SNP) distances.Table S6Predicted antimicrobial resistance genes (ARGs) in the genomes of isolates from Matsoni.Table S7Predicted mobile genetic elements (MGE) associated with antimicrobial resistance genes (ARGs). Table S8Predicted bacteriocin genes in the genomes of the isolates from Matsoni.Table S9General information about prophages predicted in isolates from Matsoni. Table S10Virulence factors predicted in Enterococcus faecalis st237.Table S11Virulence factors predicted in Enterococcus faecium st265.THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV

Antimicrobial peptides produced by bacteria: The bacteriocins

Bacteriocins are the subset of antimicrobial peptides (AMPs) produced by bacteria. They are small amphipathic peptides that interact with bacterial membranes leading to cell death. Most of the best known are produced by lactic acid bacteria used as food fermentation starters, because of their potential use as food preservatives. Bacteriocins are divided into two groups: lantibiotics that present posttranslational condensation rings and unmodified peptides. The first are subdivided into elongated versus globular lantibiotics, while four subgroups are recognized among unmodified bacteriocins. The genetic organization is in clusters that may reside into plasmids or transposons, formed by the structural gene, the export and immunity determinants, the quorum sensing governing production and any modification genes. Bacteriocins are active at extremely low concentrations (nM range) due to a dual mode of action: (a) binding to the membrane phospholipids and (b) specific recognition of surface components, both of which collaborate in pore formation. Development of resistance to bacteriocins is very infrequent due to the presence of two targets and is usually due to unspecific modifications of the cell envelope. Bacteriocins are used as food preservatives, either after total or partial purification or as extracts of producing bacteria. In situ production is also used, with the advantage of producing early lysis of the starter bacteria and ripening acceleration of the fermented product. They may also form part of hurdle technologies and be incorporated into packaging systems to allow extended liberation. Medical and veterinary applications are in their infancy but good results have been obtained against infection by Gram-positive bacteria and Helicobacter pylori.Peer reviewe