Food microbiology: Bacteriocins: developing innate immunity for food

@article{Cotter2005FoodMB,
  title={Food microbiology: Bacteriocins: developing innate immunity for food},
  author={Paul D. Cotter and Colin Hill and Reynolds Paul Ross},
  journal={Nature Reviews Microbiology},
  year={2005},
  volume={3},
  pages={777-788}
}
Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food safety applications, but also has implications for the development of desirable flora in fermented food. In this sense, bacteriocins can be… 
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