Bacteriocins and Bacteriocin-Like Compounds Synthesized by Lactic Acid Bacteria

Some microorganisms including lactic acid bacteria (LAB) synthesize ribosomal little peptides, known as bacteriocins, which are active against food-borne pathogens. LAB are the widely applied bacteria in dairy products and to produce bacteriocins. LAB strains and their active products are considered as safe. Nowadays, bacteriocins are used for preservation of food stuff as an alternative for synthetic chemical additives. Using of bacteriocins and bacteriocin-like substances as food additives, incorporation of them in active packaging and inoculation of bacteriocin-producer LAB strains in fermented foods are some of the ways for food protection against pathogens and spoilage microorganisms as well as improvement of food products shelf life by bacteriocins.