TABLE 7.

Bacteriocins of Bifidobacterium and their main characteristics

Bacteriocin	Species and strain	Source	Mol. wt. (kDa)	Heat stability range	Sensitivity	PH Stability range	Production phase	Optimal production	Inhibitory activity spectrum	Reference
BB04 bifidocin A	B.animals	Healthy centenarians feces	1.9	At 100°C for 30 min	Trypsin Pepsin Proteinase K Acid proteinase Neutral proteinase	2–11	MRS broth 32	Heat: 37°C PH: 8.0	E. coli L. monocytogenes S. aureus	53
Bifidin or bifilact Bb−12	Bifidobacterium bifidum and B. lactis Bb−12	Cow meat (round cuts) and fat	—	At 121°C for 15 min	—	4–10	MRS broth 16	Heat:37°C PH: 5–7	A. hydrophilia A. caviae A. sobria P. flouresent P. aeruginosa P. fragi E. coli 0157:H7.	206
Bifidin I	B.animalis subspLactis	Cheese Whey	—	—	Proteolytic enzymes	6	MRS broth (48 h)	Heat:37°C PH: 6.0	L. monocytogenes ATCC 13932 E. coli ATCC 25922 L. sakei ATCC 15521	209
Bifidoadocin	B. adolescentis	Saliva of 18 volunteers postmenopausal women	14.6	At 121°C for 15 min	Pepsin Lipase α‐amylase Papain Chymotrypsin	2–10	MRS broth (24 h)	Heat:37°C PH: 6.0	E. coli American Type Culture Collection (ATCC) S. aureus ATCC	210
Bifidin I	B. infantis BCRC 14602	—	3	At 121°C for 15 min	—	4–10	MRS broth (18 h)	Heat:37°C PH: 5–7	LAB strains Staphylococcus Bacillus Streptococcus Salmonella Shigella E. coli	203