TABLE 3.

Origins of LAB producing class IIa bacteriocins

Bacteriocin	Producer		Origin	Reference(s)
	Species	Strain
Bavaricin A (same as sakacin P)	Lactobacillus sakei	MI401	Sourdough	113
Bifidocin B	Bifidobacterium bifidum	NCFB 1454		194, 195
Carnobacteriocin B2	Carnobacterium piscicola	LV17	Fresh pork in modified atmosphere	2
Carnobacteriocin BM1	Carnobacterium piscicola	LV17B	Fresh pork in modified atmosphere	2
Coagulin	Bacillus coagulans	I4	Cattle feces	91
Curvacin A	Lactobacillus curvatus	LTH1174	Fermented sausage	173
Divercin V41	Carnobacterium divergens	V41	Fish viscera	126
Divergicin M35	Carnobacterium divergens	M35	Smoked salmon	172
Enterocin SE-K4	Enterococcus faecium	K-4	Grass silage in Thailand	51
Enterocin P	Enterococcus faecium	P13	Spanish dry fermented sausage	35
Enterocin CRL35	Enterococcus faecium	CRL35	Argentinean cheese	56
Enterocin A	Enterococcus faecium	CTCA92/T136	Spanish dry fermented sausage	8
Lactococcin MMFII	Lactococcus lactis	MMFII	Tunisian dairy product	57
Leucocin A	Leuconostoc gelidum	UAL 187	Vacuum-packaged meat	77
Leucocin C	Leuconostoc mesenteroides	TA33a	Vacuum-packaged meat	147
Mundticin	Enterococcus mundtii	ATO6	Fresh chicory endive	14
Mesentericin Y105	Leuconostoc mesenteroides	Y105	Goat's milk in France	81
Plantaricin 423	Lactobacillus plantarum	423	Sorghum beer	180
Pediocin PA-1	Pediococcus acidilactici	PAC 1.0	Sorghum beer	32
Pediocin AcH	Pediococcus acidilactici	AcH		19
Pediocin SJ-1	Pediococcus acidilactici	SJ-1	Meat	167
Piscicolin 126	Carnobacterium piscicola	JG126	Spoiled ham	94
Sakacin P	Lactobacillus sakei	674	Meat	87
Sakacin G	Lactobacillus sakei	2512	Rhodia food collection	168
Sakacin A	Lactobacillus sakei	706	Meat	164
Sakacin 5X	Lactobacillus sakei	5	Malt	145