摘要：Bacteriocins are the substances produced by different bacterial species having Inhibitory effects on some other bacteria. Recently their usage in food is increasing because of their effects on some frequent food-borne pathogens. Their inhibitory effect on the growth of especially some pathogens such as Listeria monocytogenes, Clostridium perfringens and Salmonella spp. in foods are shown. In developed countries governmental establishments which are responsible for food safety have increased their support for the studies concentrated on bacteriocin research. The increasing consumer demand regarding food preservation by using more natural methods is also supporting the present interest about bacteriocins.
