Bacteriocins are proteinaceous antimicrobials produced by some bacteria species and they usually possess antimicrobial activity directed towards closely related bacterial species. They are diverse in activity spectrum, molecular mass, posttranslation modifications, chemical structure, biochemical properties and mechanisms of acting. Because bacteriocins are so diverse and many new bacteriocins are discovered, a new classification scheme is needed, but so far, they can be classified into four groups. Research of bacteriocins showed that many applications in food preservation and infections treatment are possible. Applications of pediocins, lactacins and enterocins in food products have been studied many times. Nisin is the most studied bacteriocin and is being used in milk, meat and other type of products. It is also possible to use bacteriocins as preservatives in vegetable, fish and seafood products. Because bacteriocins alone cannot guarantee safe products a combination of them and other techniques for food preservation are being used and techniques of gene engineering and nanoparticles are being tested to improve their activity. Bacteriocins are showing inhibitory action against many pathogen bacteria and in some cases their activity is increased when used with conventional antibiotics.
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