Bacterial microcompartments in food-related microbes

Zhe Zeng, Alexander Dank, Eddy J. Smid, Richard A. Notebaart, Tjakko Abee*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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.

Original languageEnglish
Pages (from-to)128-135
Number of pages8
JournalCurrent Opinion in Food Science
Volume43
DOIs
Publication statusPublished - Feb 2022

Fingerprint

Dive into the research topics of 'Bacterial microcompartments in food-related microbes'. Together they form a unique fingerprint.

Cite this