TABLE 1.

Bacteriocins and their producer strains showing activity against Clostridium (C.) and Clostridiodes (Cd.) species with special focus on those associated with infections.

Bacteriocins	Target species*	Experimental set-up	Bacteriocin characteristics	Bacteriocin classification	References
Bacteriocins produced by 6 strains of E. faecalis	C. perfringens	Vegetative cells	pH stability: 2.0–10.0 thermostability: 60 and 90°C for 30 min; 121°C for 15 min	NR**	Han et al., 2014
Bacteriocin produced by Lb. plantarum	C. butyricum, C. difficile, C. perfringens	Vegetative cells	NR	NR	Monteiro et al., 2019
Bacteriocins produced by 2 strains of St. infantarius subsp. infantarius	C. perfringens	Vegetative cells	pH stability: 2.0–12.0 thermostability: 100°C for 120 min; 121°C for 20 min	Class IIa (suggested)	dos Santos et al., 2020
Durancin 61A, produced by E. durans; pediocin PA-1 and nisin Z	Cd. difficile	Vegetative cells	Durancin 61A: NR pediocin PA-1: NR nisin Z: NR	Durancin 61A: Class IV (glycosylated polypeptide); pediocin PA-1: Class IIa; nisin Z: Class I	Hanchi et al., 2016, 2017
Enterocin AS-48, produced by E. faecalis	Clostridium spp. (broad spectrum)	Against vegetative cells and spores in food production	Thermostability: heat stable	Class IIc	Egan et al., 2016
Lacticin 481, produced by L. lactis subsp. lactis	C. tyrobutyricum	Cheese production	Thermostability: heat stable	Class I	O’Sullivan et al., 2003
Nisin, produced by L. lactis	C. perfringens	Endospore germination, vegetative cells	pH stability: 2.0–6.0; thermostability: heat stable	Class I	Udompijitkul et al., 2012
Nisin, produced by L. lactis	Cd. difficile	Vegetative cells and spores	pH stability: 5.0–9.0; thermostability: heat stable	Class I	Bartoloni et al., 2004; Egan et al., 2016
Nisin, produced by L. lactis	C. tyrobutyricum, C. butyricum, C. beijerinckii, C. sporogenes	Vegetative cells and spores	pH stability: 5.0–9.0; thermostability: heat stable	Class I	Avila et al., 2014
Nisin, produced by L. lactis	Clostridium spp.	Cheese production	pH stability: 5.0–9.0; thermostability: heat stable	Class I	Abee et al., 1995; Galvez et al., 2008; Silva et al., 2018
Nisin, lacticin 3147 and thuricin CD, produced by L. lactis, L. lactis subsp. lactis and B. thuringiensis	Cd. difficile	Vegetative cells	nisin: pH stability: 5.0–9.0; thermostability: heat stable lacticin 3147: pH stability: 5.0–9.0; thermostability: heat stable; thuricin CD: thermostability: heat stable	Nisin: Class I lacticin 3147: Class I	Rea et al., 2007
Plantaricins EF and JK, produced by Lactobacillus plantarum	Clostridium spp.	Vegetative cells, in vivo analysis, animal model	Thermostability: heat stable	Class IIb	Umu et al., 2016
R-type bacteriocin particles; diffocins from Cd. difficile	Cd. difficile	Vegetative cells	NR	NR	Gebhart et al., 2015; Schwemmlein et al., 2018

* Not all tested strains of a species are intrinsically sensitive to a bacteriocin; ** NR, not reported in the cited reference paper.