TABLE 3.

Origins of LAB producing class IIa bacteriocins

BacteriocinProducerOriginReference(s)
SpeciesStrain
Bavaricin A (same as sakacin P)Lactobacillus sakeiMI401Sourdough113
Bifidocin BBifidobacterium bifidumNCFB 1454194, 195
Carnobacteriocin B2Carnobacterium piscicolaLV17Fresh pork in modified atmosphere2
Carnobacteriocin BM1Carnobacterium piscicolaLV17BFresh pork in modified atmosphere2
CoagulinBacillus coagulansI4Cattle feces91
Curvacin ALactobacillus curvatusLTH1174Fermented sausage173
Divercin V41Carnobacterium divergensV41Fish viscera126
Divergicin M35Carnobacterium divergensM35Smoked salmon172
Enterocin SE-K4Enterococcus faeciumK-4Grass silage in Thailand51
Enterocin PEnterococcus faeciumP13Spanish dry fermented sausage35
Enterocin CRL35Enterococcus faeciumCRL35Argentinean cheese56
Enterocin AEnterococcus faeciumCTCA92/T136Spanish dry fermented sausage8
Lactococcin MMFIILactococcus lactisMMFIITunisian dairy product57
Leucocin ALeuconostoc gelidumUAL 187Vacuum-packaged meat77
Leucocin CLeuconostoc mesenteroidesTA33aVacuum-packaged meat147
MundticinEnterococcus mundtiiATO6Fresh chicory endive14
Mesentericin Y105Leuconostoc mesenteroidesY105Goat's milk in France81
Plantaricin 423Lactobacillus plantarum423Sorghum beer180
Pediocin PA-1Pediococcus acidilacticiPAC 1.0Sorghum beer32
Pediocin AcHPediococcus acidilacticiAcH19
Pediocin SJ-1Pediococcus acidilacticiSJ-1Meat167
Piscicolin 126Carnobacterium piscicolaJG126Spoiled ham94
Sakacin PLactobacillus sakei674Meat87
Sakacin GLactobacillus sakei2512Rhodia food collection168
Sakacin ALactobacillus sakei706Meat164
Sakacin 5XLactobacillus sakei5Malt145