Bacteriocins: Their Classification, Mechanisms of Action and Use in Food Preservation

Abstract

Bacteriocins are peptides produced by various bacteria species and having inhibitory or killing effect on other microorganisms. Because of these effects, bacteriocins are also used in food preservation. In this review, bacteria species producing bacteriocins, classification of bacteriocins, their mechanisms of action, bacteriocins produced by lactic acid bacteria and use of bacteriocins in food preservation were discussed.