“…Bacteriocins are classified as small bactericidal peptides, and they are often used for food preservation (Cotter, Ross, & Hill, 2013). Their production by lactobacilli was shown in several studies, including gassericin A or salivaricins (Messaoudi et al, 2013;Pandey, Malik, Kaushik, & Singroha, 2013), and for some it is already known that they are active against Candida spp. (Kaewsrichan et al, 2006).…”