Biopreservative effect of bacteriocins

Inoculation of bacteriocinogenic (e.g., bacteriocin-producer) selected LAB strain, able to 

Addition to the food processing of a pre-fermented food containing bacteriocinogenic 

Addition to the food of a previously produced and purified bacteriocin. 

Nevertheless, even if the effectiveness of a single bacteriocinogenic strain in situ against target pathogens seems still controversial, the release of bacteriocins in situ can generally account for the implantation of starter strains, thus contributing, even indirectly, to the preservative effect in fermented foods. 

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