Bacteriocins
Also known as Pediocin, Nisin
Antimicrobial peptides made by some lactic acid bacteria, such as pediocin and nisin, used as a biological hurdle against unwanted organisms.
Bacteriocins are small antimicrobial proteins that certain bacteria make to suppress their rivals. In cured meat the useful ones come from lactic acid bacteria, pediocin from Pediococcus and some lactobacilli, and nisin from Lactococcus, and they act mainly on Gram-positive organisms, Listeria among them.
They reach a product in two ways. A protective starter culture can make its bacteriocin in place as it ferments, or a purified preparation such as nisin can be added directly. Either way they are one more hurdle rather than a standalone control, working alongside salt, low water activity, acidity and a clean surface flora.
Their value is greatest early, in the vulnerable window before acidity and drying have taken hold, where a bacteriocin-producing culture can help hold Listeria in check. They do not replace a sound process, and uneven distribution and possible resistance mean they are a support, not a guarantee.
Temple element. Pillar, Microbial Control