“…Bacteriocin in food preservation can offer several benefits like an extended shelf life of foods, decreased risk for transmission of food borne pathogens through the food chain, ameliorate the economic losses due to food spoilage and reduce the use of chemical preservatives (Thomas et al, 2000). The possibility of incorporating the antimicrobial compound obtained from LAB directly into the food systems and pharmaceutical products (Stoyanova et al, 2006) and the approaches commonly used in the application of bacteriocins as biopreservative for food stuffs are inoculation of food with LAB that produce bacteriocin ( Ennahar et al, 1999;Leory and Devuyst, 2006), addition of purified or semi purified bacteriocins as food preservative (Hartman et al, 2011) and the use of the product that is previously fermented with a bacteriocin producing strain (Susanne et al,1986). In food systems, where the addition of living bacteria would be detrimental, cell free bacteriocin preparations like Nisaplin R (nisin A) or ALTA 23419 (pediocin PA-1) have been used.…”