Table 2.

Bacteriocins produced by Pediococcus pentosaceus

Bacteriocin	Producing organism	Source	Classification	Reference
Bacteriocin LJR1	P. pentosaceus LJR1	Goat rumen liquor	4.6 kDa	[78]
Pediocin GS4	P. pentosaceus GS4	Indian fermented food (Khadi)	Class II-a	[94]
Pediocin MZF16	P. pentosaceus MZF16	Artisanal Tunisian meat, dried Ossban	Class II-a	[110]
Bacteriocin LB44	P. pentosaceus LB44	Dairy soil	∼6 kDa	[111]
Coagulin A	P. pentosaceus ST65ACC	Raw milk cheese	Class II-a	[102]
Bacteriocin VJ13B	P. pentosaceus VJ13B	Idly batter	Class II-a	[103]
Bacteriocin (OZF)	P. pentosaceus OZF	Human breast milk	-	[104]
Bacteriocin ST44AM	P. pentosaceus ST44AM	Marula	Class II-a	[105]
Pediocin K23-2	P. pentosaceus K23-2	Kimchi	~5 kDa	[96]
Penocin A	P. pentosaceus ATCC 25745	Plant	4684.6 Da	[108]
Pediocin PA-1 (AcH)	Multiple LAB (pS34 from P. pentosaceus S34)	Food products	Class II-a	[112]
Pediocin ACCEL	P. pentosaceus ACCEL	Vacuum-packaged meat	Class II-a	[113]
Pentocin L	P. pentosaceus L	Refrigerated pork	27 kDa	[109]
Pentocin S	P. pentosaceus S	Refrigerated pork	25 kDa	[109]
Pediocin A	P. pentosaceus FBB61 (ATCC 43200)	Fermented cucumbers	80 kDa	[114]
Pediocin N5p	P. pentosaceus N5p	Wine	-	[115]