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Table 2 Bacteriocins produced by Pediococcus pentosaceus

From: Pediococcus pentosaceus, a future additive or probiotic candidate

Bacteriocin Producing organism Source Classification Reference
Bacteriocin LJR1 P. pentosaceus LJR1 Goat rumen liquor 4.6 kDa [78]
Pediocin GS4 P. pentosaceus GS4 Indian fermented food (Khadi) Class II-a [94]
Pediocin MZF16 P. pentosaceus MZF16 Artisanal Tunisian meat, dried Ossban Class II-a [110]
Bacteriocin LB44 P. pentosaceus LB44 Dairy soil 6 kDa [111]
Coagulin A P. pentosaceus ST65ACC Raw milk cheese Class II-a [102]
Bacteriocin VJ13B P. pentosaceus VJ13B Idly batter Class II-a [103]
Bacteriocin (OZF) P. pentosaceus OZF Human breast milk - [104]
Bacteriocin ST44AM P. pentosaceus ST44AM Marula Class II-a [105]
Pediocin K23-2 P. pentosaceus K23-2 Kimchi ~5 kDa [96]
Penocin A P. pentosaceus ATCC 25745 Plant 4684.6 Da [108]
Pediocin PA-1 (AcH) Multiple LAB (pS34 from P. pentosaceus S34) Food products Class II-a [112]
Pediocin ACCEL P. pentosaceus ACCEL Vacuum-packaged meat Class II-a [113]
Pentocin L P. pentosaceus L Refrigerated pork 27 kDa [109]
Pentocin S P. pentosaceus S Refrigerated pork 25 kDa [109]
Pediocin A P. pentosaceus FBB61 (ATCC 43200) Fermented cucumbers 80 kDa [114]
Pediocin N5p P. pentosaceus N5p Wine - [115]