Table 1 Bacteriocins characterised from species within the Lactobacillus Genus Complex.
From: Bacteriocin Gene-Trait matching across the complete Lactobacillus Pan-genome
Bacteriocin | Subclass | Producing strain | Origin |
|---|---|---|---|
Class I | |||
Plantaricin W (α and β) | II | Lactobacillus plantarum LMG 2379 | Wine |
Plantaricin C | II | L. plantarum LL441 | Cabrales cheese |
Lactocin Sa | II | L. sakei L45 | Sausages |
Pediocin PD-1 | II | Pediococcus damnosus NCFB1832 | Lager Beer |
Glycocin F | Glycocin | L. plantarum KW30 | Fermented corn |
Class II | |||
Acidocin A | IIa | L. acidophilus TK9201 | Fermented milk (starter) |
Curvaticin L442 | IIa | L. curvatus L442 | Greek fermented sausage |
Curvaticin 13 | IIa | L. curvatus SB13 | Sausages |
Sakacin P (variant)b | IIa | L. curvatus LTH1174 | Fermented meat |
Plantaricin BM-1 | IIa | L. plantarum BM-1 | Fermented meat |
Plantaricin C19 | IIa | L. plantarum C19 | Fermented cucumber |
Plantaricin 423 | IIa | L. plantarum 423 | Sorghum (beer) |
Sakacin Pc | IIa | L. sakei LTH673 | Cured meat |
Sakacin Ad | IIa | L. sakei Lb706 | Meat |
Sakacin Ge | IIa | L. sakei 2512 | Food origin |
Sakacin Xf | IIa | L. sakei 5 | Malt |
Bavaricin A | IIa | L. sakei MI1401 | Sourdough |
Bavaricin MN | IIa | L. sakei MN | Meat (bovine) |
Bacteriocin L-1077 | IIa | L. salivarius L-1077 | Intestine (broilers) |
Leucocin Agh | IIa | Leuconostoc geldium UAL 187 | Vacuum-packed meat |
Leucocin C | IIa | Leuc. mesenteroides TA33a | Spoiled vacuum-packed meat |
Leucocin 10Ch | IIa | Leuc. mesenteroides 10 | Malted barley |
Leucocin 683Y | IIa | Leuc. mesenteroides 683 | Malted barley |
Mesentericin Y105 | IIa | Leuc. mesenteroides subsp. mesenteroides Y105 | Goats milk |
Pediocin PA-1 (ACH)i | IIa | P. acidilactici PAC1.0 | Meat |
Pediocin SA-1 | IIa | P. acidilactici NRRL B5627 | Meat |
Penocin A | IIa | P. pentosaceus ATCC 25745 | Plants |
Pediocin SM-1 | IIa | P. pentosaceus Mees 1934 | Meat |
Weissellin A | IIa | Weissella paramesenteroides DX | Sausage |
Lactobin Aj | IIb | L. amylovorus LMG P-13139 | Corn liquor |
Brevicin 174 (breB and breC) | IIb | L. brevis 174A | Iyokan (fruit) |
Lactocin 705 (Lac705α and Lac705β) | IIb | L. casei CRL 705 | Meat |
Acidocin LF221 (LF221A and LF221B)k | IIb | L. gasseri LF221 | Faeces (child) |
Gassericin T (GatA and GatX) | IIb | L. gasseri SBT2055 | Faeces (human) |
Lactacin F (LafA and LafX)l | IIb | L. johnsonii VPI11088 | Intestine (human) |
Bacteriocin | Type/Subclass | Producing strain | Origin |
Sakacin T (SakTα and SakTβ)m | IIb | L. sakei CTC372 | Sausages |
Plantaricin E/F (PlnE and PlnF) | IIb | L. plantarum C11 | Fermented cucumber |
Plantaricin J/K (PlnJ and PlnK) | IIb | L. plantarum C11 | Fermented cucumber |
Plantaricin S (Plsα and Plsβ)n | IIb | L. plantarum LPCO10 | Green olives |
Plantaricin NC8 (PLNC8α and PLNC8β) | IIb | L. plantarum NC8 | Ensilage |
Salivaricin ABP-118 (Abp118α and Abp118β) | IIb | L. salivarius UCC118 | Intestine (human probiotic) |
Salivaricin CLR 1328 (Salα and Salβ) | IIb | L. salivarius CLR1328 | Vagina (human) |
Salivaricin P (Sln1 and Sln2) | IIb | L. salivarius DPC6005 | Intestine (pig) |
Salivaricin T (SalTα and SalTβ) | IIb | L. salivarius DPC6488 | Intestine (neonate) |
Acidocin B | IIc | L. acidophilus M46 | Food origin |
Gassericin A° | IIc | L. gasseri LA39 | Faeces (child) |
Leucocyclicin Q | IIc | Leuc. mesenteroides TK41401 | Japanese pickles |
Acidocin 8912 | IId | L. acidophilus TK8912 | Dairy origin |
Brevicin 27 | IId | L. brevis SB27 | Sausages |
Lactocin MXJ 32 A | IId | L. coryniformis MXJ 32 | Fermented vegetables |
Curvalicin BAP2 | IId | L. curvatus CWBI-B28 | Meat |
Curvaticin FS47 | IId | L. curvatus FS47 | Meat |
Sakacin Q (variant)p | IId | L. curvatus LTH1174 | Fermented meat |
Bacteriocin SJ2-8 | IId | L. paracasei BGSJ2-8 | Home-made cheese |
Paracin C | IId | L. paracasei CICC 20241 | Probiotic |
Plantaricin 1.25 α | IId | L. plantarum TMW1.25 | Fermented sausages |
Plantaricin 1.25 β | IId | L. plantarum TMW1.25 | Fermented sausages |
Plantaricin 149 | IId | L. plantarum NRIC 149 | Pineapple |
Plantaricin 163 | IId | L. plantarum 163 | Fermented vegetables |
Plantaricin A | IId | L. plantarum C11 | Fermented cucumber |
Plantaricin ASM1 | IId | L. plantarum A-1 | Corn bread |
Plantaricin JLA-9 | IId | L. plantarum JLA-9 | Suan-Tsai (Chinese fermented cabbage) |
Plantaricin ST31 | IId | L. plantarum ST31 | Sourdough |
Sakacin Qq | IId | L. sakei LTH673 | Fermented dry sausage |
Salivaricin L | IId | L. salivarius DPC6488 | Intestine (neonate) |
Bacteriocin | Type/ Subclass | Producing strain | Origin |
Plantaricin Y | IId | L. plantarum 510 | Koshu vineyard |
Rhamnosin A | IId | L. rhamnosus 68 | Intestinal microbiota (human) |
Bactofencin A | IId | L. salivarius DPC6502 | Intestine (porcine) |
Bacteriocin LS2 | IId | L. salivarius BGHO1 | Oral (human) |
Leucocin B | IId | Leuc. mesenteroides TA33a | Spoiled vacuum-packed meat |
Mesentericin 52Br | IId | Leuc. mesenteroides FR52 | Raw Milk |
Leucocin N | IId | Leuc. pseudomesenteroides QU 15 | Nukadoko |
Leucocin Q | IId | Leuc. pseudomesenteroides QU 15 | Nukadoko |
Weissellicin 110 | IId | Weissella cibaria 110 | Plaa-Som |
Weissellicin L | IId | W. hellenica 4–7 | Sian-sianzih |
Weissellicin M | IId | W. hellenica QU 13 | Pickel barrel |
Weissellicin Y | IId | W. hellenica QU 13 | Pickel barrel |
Lactacin Bs | — | L. acidophilus N2 | Food origin |
Bacteriocin TSU4 | — | L. animalis TSU4 | Intestine (fish) |
Curvalicin BAP3 | — | L. curvatus CWBI-B28 | Meat |
Gassericin E | — | L. gasseri EV1461 | Healthy vagina (human) |
Plantacin B | — | L. plantarum NCDO1193 | Dairy origin |
Plantaricin F | — | L. plantarum BF001 | Spoiled cat fish filets |
Plantaricn T | — | L. plantarum LPCO10 | Green olives |
Bacteriocin SMXD51 | — | L. salivarius SMXD51 | Faeces (chicken) |
Salivaricin B | — | L. salivarius M7 | Food origin |
Bacteriolysin | |||
Helveticin J | L. helveticus NCDO481 | Dairy origin | |
