Table 3.

Common bacteriocins and their possible uses in food industry.

	Bacteriocin	Food application
Dairy industry	Nisin	Clostridium butulinum in cheese, L. monocytogenes in cheeses such as Camembert, Ricotta and Manchego
	Pediocin AcH	Effective against milk and Cheddar and Munster cheeses against L. monocytogenes, S. aureus and E. coli O157:H7 lacticin against undesirable LAB. L. monocytogenes and B. cereus in Cheddar, Cottage cheese and yogurt and enterocin AS-48 against B. cereus, S. aureus and L. monocytogenes in milk and Manchego cheese.
Meat industry	Nisin, Enterocin AS-48, Enterocins A and B, Sakacin, Leucocin A and especially Pediocin PA-l/AcH alone or in combination with several physicochemical treatments like modified atmosphere packaging, high hydrostatic pressure (HHP), heat and chemical preservatives	Quite effective against L. monocytogenes and other pathogens.
	Bacteriocinogenic LAB	Bio-protective cultures to protect pathogens in food processing.
	Pediocin PA-l/AcH	It is more suitable for use in meat and meat products than nisin but P. acidilactici is not an indigenous meat strain.
Vegetable products	Nisin	In tinned vegetables and fruit juices.
	Pediocin PA-1/AcH	In salad and fruit juices.
	Enterocin AS-48	Effective against B. cereus in rice and vegetables and against pathogens such as E. coli O157:H7, S. aureus and the spoilage bacterium Alicyclobacillus acidoterrestris.
Fish products	Combination of nisin and Microgard	Gram-negative microorganisms generally encountered in fresh chilled salmon and L. monocytogenes in frozen thawed salmon.
	Bacteriocins culture containing Carnobacterium divergens culture in combination with lactic acid, sodium chloride, and/or nisin	In inhibition of L. monocytogenes in rainbow trout.