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Lantibiotics as Alternative Therapeutics explores alternative therapeutics, lantibiotics and other novel drugs. This book provides concrete information to readers regarding lantibiotics and various types of antimicrobial peptides with their mode of actions in treating various multidrug resistant organisms. It explains various techniques that are involved in analyzing antimicrobial peptides and their mode of actions. The development of antibiotic resistance has now reached a point of crisis where innovative methods and application of novel compounds and methods are required to prevent the spread of drug resistant infections. Novel compounds exhibit different modes of action to the currently used mechanism of therapeutics in order to combat against the resistant organisms. Lantibiotics hold considerable potential as a consequence of their unusual structure, unique mechanisms of action and their potency against multi-drug resistant bacteria. This book will be useful for pharmaceutical industry scientists and researchers in microbial and biomedical research as well as graduate and advanced students in microbiology, medical biotechnology, health, and pharmaceutical sciences.

Peptide antibiotics. --- Bacteriocins --- analysis --- isolation & purification --- Bacteriocins. --- analysis. --- isolation & purification.

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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact

Protective cultures --- Bacteriocins --- Food biopreservation --- Lactic acid bacteria --- foodborne pathogens --- Food microbiota --- Antimicrobial activity

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Biofilms are multicellular sessile microbial communities embedded in hydrated extracellular polymeric matrices. Their formation is common in microbial life in most environments, whereas those formed on food-processing surfaces are of considerable interest in the context of food hygiene. Biofilm cells express properties that are distinct from planktonic ones, in particular, due to their notorious resistance to antimicrobial agents. Thus, a special feature of biofilms is that once they have developed, they are hard to eradicate, even when careful sanitization procedures are regularly applied. A large amount of ongoing research has investigated how and why surface-attached microbial communities develop such resistance, and several mechanisms can be acknowledged, such as heterogeneous metabolic activity, cell adaptive responses, diffusion limitations, genetic and functional diversification, and microbial interactions. The articles contained in this Special Issue deal with biofilms of some important food-related bacteria (including common pathogens such as Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus, as well as spoilage-causing spore-forming bacilli), providing novel insights into their resistance mechanisms and implications, together with novel methods (e.g., use of protective biofilms formed by beneficial bacteria, enzymes) that could be used to overcome resistance and thus improve the safety of our food supply and protect public health.

Salmonella --- biofilm --- morpothypes --- stainless steel --- food residues --- tomato --- poultry --- milk --- biofilms --- DNase I --- pre-treatment --- post-treatment --- mixed species biofilm --- disintegration of matrix --- antibiofilm methods --- bacteriocins --- biocides --- food industry --- food safety --- Listeria monocytogenes --- resistance --- lactic acid bacteria --- probiotic potential --- staphylococci --- mastitis --- dairy industry --- Bacillus species --- biofilm derived spores --- cleaning-in-place --- disinfecting effect --- disinfectants --- transcriptome --- foodborne pathogens --- dairy bacilli --- stress adaptation --- disinfection --- biocontrol --- enzymes

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Marine organisms are a treasure trove for the discovery of novel natural products, and, thus, marine natural products have been a focus of interest for researchers for decades. Some marine bacteria are prolific producers of natural products, occurring either free-living or, as recently shown, in symbiosis with marine animals. Recent advances in DNA sequencing have led to an enormous increase in published bacterial genomes and bioinformatics tools to analyze natural product biosynthetic potential by various “genome mining” approaches. Similarly, analytical NMR and MS methods for the characterization and comparison of metabolomes of natural product producers have advanced. Novel interdisciplinary approaches combine genomics and metabolomics data for accelerated and targeted natural product discovery. This Special Issue invites articles from both genomics- and metabolomics-driven studies on marine bacteria with a focus on natural product discovery and characterization. We particularly welcome articles that combine genomics and metabolomic approaches for the dereplication and characterization of marine bacterial natural products.

Moorena bouillonii --- marine natural products --- chemogeography --- metabolomics --- natural products --- dereplication --- antibiotics --- marine sponges --- plant pathogen --- cyclodepsipeptides --- marine Actinobacteria --- Streptomyces spp. --- antibiotic --- sea cucumber --- HCV --- Actinobacteria --- marine --- Polar --- genomics --- specialised metabolites --- chitin --- chitinase --- chitin degradation machinery --- Pseudoalteromonas --- secondary metabolites --- bacterial natural products --- mass spectrometry --- genome mining --- paired omics --- keratinases --- keratinolytic proteases --- marine-derived Streptomyces --- genomic comparison --- cyanobacteria --- symbionts --- comparative genomics --- biosynthetic gene clusters --- Indonesia --- biodiversity --- novel antibiotics --- drug screening --- bioactivity --- gene cluster networking --- GNPS --- enterococci --- genome-wide analysis --- bacteriocins --- probiotics --- wild marine species --- Neolyngbya --- anticancer --- drug discovery --- South China Sea --- wenchangamide --- Moorea producens --- CuSO4·5H2O assisted --- differential gDNA isolation --- filamentous bacteria --- micrococcin P1 and P2 --- stalked diatoms

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Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of micr

Biotechnology. --- Functional foods. --- Nutraceuticals. --- Biotechnology --- Functional foods --- Carbohydrate Metabolism --- Investigative Techniques --- Equipment and Supplies --- Foods, Specialized --- Biology --- Food --- Technology --- Food and Beverages --- Biochemical Processes --- Biological Science Disciplines --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Metabolism --- Technology, Industry, and Agriculture --- Metabolic Phenomena --- Biochemical Phenomena --- Chemical Processes --- Natural Science Disciplines --- Technology, Industry, Agriculture --- Phenomena and Processes --- Chemical Phenomena --- Disciplines and Occupations --- Fermentation --- Functional Food --- Dietary Supplements --- Industrial Microbiology --- Microbiology --- Bioreactors --- Methods --- Mechanical Engineering --- Health & Biological Sciences --- Engineering & Applied Sciences --- Bioengineering --- Microbiology & Immunology --- Microbiology. --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Bacteriology --- Sanitary microbiology --- Biotecnología de Alimentos (70982206) --- Bibliografía recomendada --- Cell culture --- Microbial proteins --- Human feeding --- ingredients --- Enzymes --- Fermentation industry --- Single cell protein --- Yeasts --- Flavour --- Carotenoids --- Flavonoids --- Food industry --- Food production --- food science --- Food technology --- Polysaccharides --- probiotics --- Organic acids --- Bacteriocins --- Xylitol --- Fermented foods --- Prébiotique --- Enzymes.