Bacteriocins of Lactic Acid Bacteria as a Potential Antimicrobial Peptide

Antibiotic overuse accelerated a rise in its resistance against bacteria. Lactic acid-producing bacteria generate antibacterial peptides called bacteriocins. They can increase shelf life naturally in various food products by serving as a bacteria-killing action. Lactic acid bacteria are Gram-negative, mesophilic, fastidious bacteria and considered as food-grade bacteria that produce hydrogen peroxide, organic acids, diacyls and antimicrobial compounds. Lactic acid bacteria peptides are gaining popularity as potential therapeutic antimicrobials to replace antibiotics. Based on physicochemical and structural features, they are divided into three groups. To combat the rise of epidemics associated with foodborne harmful microbes, the food sector has invested much in research. For their antibacterial qualities, many bioactive beneficial substances are derived from Lactobacillus and in food industries for food preservation.