Bacteriocins of lactic acid bacteria

The antimicrobial activity of lactic acid bacteria has been used by people long since to increase the storage of food products due to the formation of lactic acid with an accompanying decrease in pH level. The synthesis of bacteriocins - inherited trait of microorganisms, which is manifested in the fact that each strain is capable of forming one or several certain antibiotic substances, strictly specific to it. Now interest in forming bacteriocins by Lactococcus lactis increases. The bacteriocins are the subject of the basic research on the development of new active probiotics and biological preservatives owing to their safety, high enzymatic and antimicrobial activity. One of the main aspects of this interest is the increased consumer demand for quality food products and their safety for human health as widely used chemical preservatives cause concern among population.