“…Lactic acid bacteria (LAB), group of bacteria acquired generally recognized as safe (GRAS) status, have been known for their valuable role as culture starters and natural preservatives in fermented products since they can inhibit the growth of spoilage microorganisms. One of the antimicrobial agents produced by LAB is bacteriocin, the ribosomally synthesized and extracellularly released peptide or protein which has either narrow or broad spectrum antibacterial effects (Gálvez et al, 2007;Karpiński and Szkaradkiewicz, 2013;Yang et al, 2014). Studies on bacteriocins have been focused on identification, characterization of gene clusters, expression, production, mode of action, biosynthesis, bioactivities, and elucidation of their functional structures (Field et al, 2007;Todorov, 2009).…”