Table 2.

Application of bacteriocin from LAB in food preservation.

Types of Bacteriocin	Producing Strain	Food Application	Targeted Pathogens	References
Nisin	L. lactis spp.	Cheddar cheese	L. monocytogenes, S. aureus	[112,113]
		Milk and milk products	B. cereus, C. botulinum and C. perfringens	[113,120,121]
		Meat and sausages	C. botulinum and L. monocytogenes	[122]
Pediocin	P. acidilactici	Dried sausages and fermented meat products	L. monocytogenes and C. perfringens	[113,123]
		Fresh beef, vacuum-packed beef, cottage cheese, ice cream mix	Ln. mesenteroides	[113,124]
		fish fillets, chicken meat	L. monocytogenes	[113,125]
		Sous vide products	B. subtilis, B. licheniformis	[126]
Lacticin	L. lactis spp.	Milk and milk products	A medium spectrum of C. tyrobutyricum and L. monocytogenes	[113,127,128]
Sakacin	L. sakei	Meat product	L. monocytogenes	[129]
Enterocin AS-48	E. faecalis A-48-32	Non-fat hard cheese	B. cereus	[113,130]
		Fruit juices	A. aciditerrestris	[113]
		Apple cider	B. licheniformis	[113]
		Vegetable soups and purre	B. cereus, Paenibacillus spp., B. macroides	[113,131]
		Cooked ham	L. monocytogenes	[113]
		Skimmed milk and non-fat unripened soft cheese	B. cereus	[112,132]
Enterocin A	L. lactis MG1614	Cottage cheese	L. monocytogenes	[133]
Bacteriocin 7293	W. hellenica BCC 7239	Meat and meat products	P. aeruginosa, E. coli, and S. typhimurium	[122]