TABLE 4.

Bacteriocins of Pediococcus and their main characteristics

Bacteriocin	Species	Source	Mol. wt. (kDa)	Heat stability range	Sensitivity	PH Stability range	Production phase	Optimal Production	Inhibitory activity spectrum	Reference
VJ13B	P. pentosaceus VJ13	Idli batter	4.0	At 100°C for 1 h	Protease	2–8	MRS broth (24 h)	Heat: 37°C PH: 5.0–6.0	M. smegmatis K. pneumonia L.monocytogenes C. perfringens S. epidermidis	172
NKSM1	P. pentosaceus NKSM1	Appam batter	9–14	At 110°C for 2 h	Trypsin Papain	4–7.5	MRS broth (48 h)	Heat: 30°C PH: 6.0	L. monocytogenes MTCC 657 A. baumannii MTCC 1425	173
A11 and C12	P. acidilactici A11 and C12	Breast milk isolate (ASI)	(−)	(−)	(−)	(−)	MRS broth (24 h)	Heat: 37°C	MRSA	174
BLIS	P. pentosaceus ATCC 43200	Shake flasks to bioreactor	75	At 121°C for 15 min	(−)	3.8–6.5	MRS broth (16 h)	Heat: 37°C PH: 6.0 ± 0.2 Addition of 1.0 N HCl	L. innocua L. seeligeri	41
Pediocin L50	P. acidilatici FS6	Human breast milk	2.7–17	(−)	(−)	2.5	MRS broth (24 h)	Heat: 37°C PH: 2.5	E. coli 0157:H7 L. monocytogenes ATCC 15313 B. cereus ATCC 14576 S aureus ATCC 19095 H. pylori	175
PE‐ZYB1	P. pentosaceus zy‐B	Intestine of Mimachlamys nobilis	2.02	At 121°C for 20 min	Trypsin	2–10	MRS broth (48 h)	Heat: 37°C PH: 2–7	L.monocytogenes	49
(−)	P. pentosaceus	Brazilian artisanal cheese	(−)	At 121°C for 15 min	Proteinase K Trypsin Pepsin α‐Chymotrypsin Protease type XIV	2–10	MRS broth (24 h)	Heat: 37°C PH: 6.5	L. monocytogenes 211 L. monocytogenes 422	51
(−)	Pediococcus acidilactici K10	Kimchi	(−)	(−)	(−)	2.5–4	MRS broth (24 h)	Heat: 37°C PH: 3.0	S. typhimurium E. coli O157:H7	176
Pediocin	P. acidilactici CFR K7	Pickles and dry‐cured meats	5	At 121°C for 20 min	Pepsin Trypsin Proteinase K	2–11	MRS broth (48 h)	Heat: 30°C PH: 6.0	S. aureus E. coli	177
	P. acidilactici	Gappal			Protease Pepsin Trypsin		MRS broth (12 h)	Heat: 30°C PH: 6.0	E. faecalis ATCC 19433 M. luteus ATCC 49732 S. aureus ATCC 2523 L. monocytogenes B. megaterium B. sphaericus B. cereus