Induction and Enhancement of Bacteriocin Production (Review).

Authors

Oksana Knysh, Artur Martynov

Published in

Biotechnology and bioengineering. Sep 03, 2026. Epub Sep 03, 2026.

Abstract

Conventionally, bacteriocins are produced by microorganisms on complex substrates, released as semi-purified preparations or crude fermentates. These bacteriocin-containing products often exhibit unsatisfactory purity, low active-substance content, and high production costs, limiting their commercialization and use. This review aims to analyze current approaches to improving the production of high-quality bacteriocin-containing products. Selection of the most productive strains, as well as targeted modification of producers through mutagenesis and genetic engineering, enhances bacteriocin yield. Optimizing production conditions by adjusting non-nutritional and nutritional environmental factors, as well as co-cultivation with bacteriocin-inducing microorganisms, also increases the bacteriocinogenic productivity of strains. Traditional approaches, relying on a "trial-and-error" paradigm, do not guarantee maximum bacteriocin yield or the purity of the final product, nor do they eliminate the complexity, labor- and resource-intensity of the production process. Modern solution-driven approaches, using systems biology, computational modeling, and artificial intelligence, are shifting toward the rational, theoretically predicted design of highly efficient "cell factories." Conventional cultivation of producers is a time-consuming process that takes from several days to several weeks and requires separate research for each species. Cell-free protein synthesis dramatically accelerates the production of high-purity bacteriocins in vitro, reducing the process to a few hours. Implementation of advanced approaches and technologies opens up prospects for the successful scaling up of high-quality bacteriocin production, reducing the complexity and resource intensity of the process, thereby accelerating their commercialization and application in medical practice and the food industry.

PMID:
42693634
Bibliographic data and abstract were imported from PubMed on 04 Sep 2026.

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