CHANDRA KANT SHARMA, SHIKHA GUPTA, MONIKA SHARMA, OSHIN VERMA AND VINAY SHARMA
Abstract
Modern consumers demand food products without preservatives having fresh quality even after storage of many days or years. In recent years, there has been a growing interest in the use of natural antimicrobials products such as antibiotics, lytic agents, exotoxins, and bacteriocins that are produce by many microbes. Bacteriocins are one of those anti microbial product produced by bacteria that kill or inhibit the growth of other bacteria. These bacteriocins are produce by bacteria that are mostly isolated from fermented and non-fermented food, therefore they are used as food preservative. Many aspects of bacteriocin related to structure, function, biosynthesis, and mode of action are not very much clear but they can be characterized biochemically and genetically. This article gives a brief description regarding bacteriocin such as its applications, and its comparison from antibiotics. It was found that toxicity is present for only a few bacteriocins, but research and their long-time benefits strongly suggest that bacteriocins can be safely used.