Table 2 Bacteriocins produced by Pediococcus pentosaceus

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]