Bacteriocins are ribosomally synthesized peptides produced by bacteria with antimicrobial activity. The bacteriocins produced by lactic acid bacteria (LAB) may inhibit food-borne pathogens and spoilag
Lactococcus lactis subsp. lactis bv. diacetylactis BGBU1-4 was isolated from 3-day-old traditional semihard cheese and was recognized as good producer of bacteriocins.