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A great number of Gram (+) and Gram negative (-) bacteria produce during their growth, substances of protein structure (either proteins or polypeptides) possessing antimicrobial activities, called bacteriocins. Although bacteriocins could be categorized as antibiotics, they are not. The major difference between bacteriocins and antibiotics is that bacteriocins restrict their activity to strains of species related to the producing species and particularly to strains of the same species, antibiotics on the other hand have a wider activity spectrum and even if their activity is restricted this does not show any preferential effect on closely related strains. In addition, bacteriocins are ribosomally synthesized and produced during the primary phase of growth, though antibiotics are usually secondary metabolites. Among the Gram (+) bacteria, lactic acid bacteria (LAB) especially, Lactobacilli have gained particular attention nowadays, due to the production of bacteriocins. These substances can be applied in the food industry as natural preservatives. The use of LAB and of their metabolic products is generally considered as safe (GRAS, Grade One). The application of the produced antimicrobial compounds as a natural barrier against pathogens and food spoilage caused by bacterial agents has been proven to be efficient. Nisin is the only bacteriocin that has been officially employed in the food industry and its use has been approved worldwide. Bacteriocins can be applied on a purified or on a crude form or through the use of a product previously fermented with a bacteriocin producing strain as an ingredient in food processing or incorporated through a bacteriocin producing strain (starter culture).
Zacharof et al. (Sun,) studied this question.