Bacteriocins of lactic acid bacteria – a natural preservative in cheese production

Bacteriocins are proteins produced by many bacteria that can inactivate and inhibit related but also different microbial species. Most known bacteriocins are synthesised by lactic acid bacteria (LAB) and some of the most studied are nisin, pediocin and lacticin. They are used in milk production and dairy products as natural preservatives to prevent the growth and multiplication of pathogenic and spoilage bacteria, to improve the quality and sensory properties of cheese and to suppress biofilms in dairies. However, as a natural preservative, only nisin is included in the European list of approved food additives. However, according to previous studies, many other LAB bacteriocins are also considered safe natural preservatives in dairy production.