Abstract
Lactic acid bacteria (LAB), play an important role in food, feed fermentation and preservation which is due to the production of lactic acid and antimicrobial peptides (AMPs) such as bacteriocins. AMPs released in the culture supernatant show potential antimicrobial properties. Their general mode of action has been ascribed to cause due to dissipation of membrane potential and loss of vital ions and molecules across the cell membrane due to pore formation. This disturbance in the membrane architecture ultimately leads to cell lysis. The AMPs are upcoming candidates for therapeutic use as they have low propensity for developing resistance in target bacteria.
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