Statement of removal

ABSTRACTBacteriocins are ribosomally-synthesized antimicrobial peptides or proteinaceous compounds produced by bacterial strains. They are generally effective in inhibiting the growth of similar or closely related bacterial strains. A high diversity of various bacteriocins is produced by many lactic acid bacteria (LAB) and is found in numerous fermented and non-fermented foods. Several bacteriocins from LAB extend potential applications in food preservation, thus help foods to be naturally preserved and richer in organoleptic and nutritional properties. Though chemical preservatives for the preservation of food are successful to some extent, their quality is not as satisfying as fresh food. Hence, an alternative is required and bacteriocins serve the purpose. Nisin is currently the only bacteriocin widely used as a food preservative. Numerous bacteriocins have been characterized chemically, biochemically, genetically and also at the molecular level to understand their basic mode of action. This article gi...