Lactic acid bacteria as biopreservative and bacteriocins.

Nowadays, emerging interest of consumers for the natural and chemical additive free products influencing health in a positive aspect, leads to an increase in studies about the subject. In this sense, lactic acid bacteria which are mostly used in processing of milk, meat, and vegetable products, attracted attention especially due to their metabolic properties such as producing bacteriocins. In this review, bacteriocin production of lactic acid bacteria and possibilities of its use in different food is discussed.