Table 3.

Examples of bacteriocins used in food packaging.

Bacteriocin	Characteristics	Producer	Target Microorganisms	Ref.
Nisin	Heat stable at 121 °C (pH = 2) Less stable at pH 5–7	Lactobacillus lactis subsp. lactis	Streptococcus thermophilus Lactobacillus spp. Listeria monocytogenes Lactobacillus lactis Staphylococcus aureus Clostridium botulinum Bacillus cereus	[43]
Lacticin 3147A	Heat stable at 100 °C (10 min at pH 5) Stable at room and low temperature Most stable at acid and neutral pH	Lactobacillus lactis DPC3147	Bacillus subtilis Staphylococcus aureus Listeria monocytogenes Lactobacillus fermentum	[44]
Pediocin PA-1	Stable at pH 4 to 6, becomes less stable as pH increases. Heat stable at 80 °C (10 min)	Pediococcus acidilactici	Lactobacillus helveticus Pediococcus pentosaceus Listeria monocytogenes	[43]
Enterocin AS-48	Remarkably stable to extremes of pH and denaturing agents Inactivated by heat at 65 °C and alkaline pH Compatible with several chemical compounds such as EDTA, lactic acid and sodium hypochlorite	Enterococcus faecalis subsp. liquefaciens S-48	Corynebacterium spp. Mycobacterium spp. Nocardia spp. Micrococcus spp. Staphylococcus spp. Listeria monocytogenes Brochothrix thermosphacta Lactic acid bacteria Bacillus cereus Bacillus coagulans Bacillus subtilis Clostridium perfringens Clostridium sporogenes Clostridium tetani Myxococcus spp. Escherichia coli Rhizobium spp. Agrobacterium spp. Salmonella spp. Shigella spp. Pseudomonas spp. Klebsiella spp.	[45]
Sakacin-A	Heat-stable (100 °C, 20 min) Active at pH 2–9 Most stable at pH 3–5 Stable during frozen storage	Lactobacillus sakei Lb706	Listeria monocytogenes Listeria innocua Lactic acid bacteria	[43,46]
Bacteriocin 7293	Stable in organic solvents and high ranges of pH and temperature	Weisella hellenica BCC 7293	Pseudomonas aeruginosa Aeromonas hydrophila Salmonella Typhimurium Escherichia coli	[42]