ABSTRACT
Antimicrobials produced by lactic acid bacteria (LAB) have been shown to inhibit a wide range of food spoilage bacteria and the addition of bacteriocins such as nisin to food can effectively reduce the levels of pathogens in a variety of products. The antimicrobials produced by LAB show potential for applications in the medical sector, with many shown to effectively inhibit multidrug-resistant strains. The lantibiotics are the largest group of modified bacteriocins and are produced by a range of LAB. The glycocins are a relatively small family of bacteriocins, however, several have been isolated from LAB. In certain cases, metabolic waste products and intermediates produced by LAB during fermentation can themselves display antimicrobial activity. Ethanol is another antimicrobial product resulting from the metabolic reactions of certain LAB. Diacetyl is metabolic product from LAB that has also been shown to display antimicrobial activity.
