• URVASHI M. PANSERIYA
• DR.MURTAZA HAJOORI

Antimicrobial peptides or proteins produced by bacteria are known as bacteriocins. Lactic acid bacteria (LAB) are ubiquitous bacteriocin makers that are frequently used in fermented food preparation. These bacteria and the bacteriocins they make can stop germs from spoiling food and causing foodborne illness. Isolating bacteriocin-producing LAB from food is time-consuming and labor-intensive. Lactic acid bacteria (LAB) are a diverse collection of microorganisms that create lactic acid as the primary end product of fermentation. Gram-positive bacteria with significant biotechnology potential in the food business are known as LAB. They can manufacture bacteriocins, which are proteinases antimicrobial compounds with a variety of genetic origins that can assist the producer organism in outcompetingete other bacterial species, whether post-translationally modified or not. The many varieties of bacteriocins found as well as the organization and regulation of the gene clusters responsible for their production and biosynthesis are discussed in this review, as well as the food applications of the prototype bacteriocins from lactic acid Bacteriocin.

: bacteriocin, Lactic Acid Bacteria, food preservatives, Microbiota

" A review of the production of bacteriocin by lactic acid bacteria from dairy products. ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 6, page no.k247-k253, June-2022, Available :http://www.jetir.org/papers/JETIR2206A32.pdf

" A review of the production of bacteriocin by lactic acid bacteria from dairy products. ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 6, page no. ppk247-k253, June-2022, Available at : http://www.jetir.org/papers/JETIR2206A32.pdf