Swapping the roles of bacteriocins and bacteriophages in food biotechnology

Abstract

To move towards a safer and more sustainable food production chain, natural antimicrobials have been traditionally applied to enhance safety. This is well exemplified by the use of bacteriocins, antimicrobial peptides synthesized by bacteria, as food biopreservatives. However, as knowledge on bacteriocin biology develops, novel functions beyond food preservation emerge and a shift towards health applications is positioning bacteriocins as anti-infectives and modulators of gut microbiota. On the other hand, bacteriophages, viruses infecting bacteria, have been long regarded as a threat for dairy fermentations. However, they may also become allies when specific phages infecting pathogenic or spoilage bacteria are intentionally used. This review summarizes the `dark side' and rather unexplored roles of bacteriocins and phages that, certainly, have much to learn from each other.