Abstract
Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms. In recent decades, bacteriocins have increasingly become more important in different branches of the industry due to their broad antibacterial and antifungal spectrum: in the food industry for natural food preservation and expiry date extension; in the health sector for preparation of probiotic foods and beverages; in clinical practice as alternatives to conventional antibiotics; and in agriculture as biocontrol agents of plant pathogens. The broad antimicrobial spectrum of bacteriocins has stimulated research on their application mainly in the food industry as natural preservatives.
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