Bacteriocins from Lactic Acid Bacteria

Lactic acid bacteria (LAB) naturally inhibit the growth of other closely related by producing antimicrobial peptides called ‘bacteriocins’. Bacteriocins are heat stable, food-safe, and potently numerous food spoilage as well pathogenic bacteria. Most importantly, bacteriocins rapidly degraded gastric enzymes, there no reports on development resistance to them These features have attracted attention researchers study for their fundamental properties possible applications next-generation agents.