TABLE 3.

Origins of LAB producing class IIa bacteriocins

BacteriocinProducerOriginReference(s)
SpeciesStrain
Bavaricin A (same as sakacin P) Lactobacillus sakei MI401Sourdough 113
Bifidocin B Bifidobacterium bifidum NCFB 1454 194, 195
Carnobacteriocin B2 Carnobacterium piscicola LV17Fresh pork in modified atmosphere 2
Carnobacteriocin BM1 Carnobacterium piscicola LV17BFresh pork in modified atmosphere 2
Coagulin Bacillus coagulans I4Cattle feces 91
Curvacin A Lactobacillus curvatus LTH1174Fermented sausage 173
Divercin V41 Carnobacterium divergens V41Fish viscera 126
Divergicin M35 Carnobacterium divergens M35Smoked salmon 172
Enterocin SE-K4 Enterococcus faecium K-4Grass silage in Thailand 51
Enterocin P Enterococcus faecium P13Spanish dry fermented sausage 35
Enterocin CRL35 Enterococcus faecium CRL35Argentinean cheese 56
Enterocin A Enterococcus faecium CTCA92/T136Spanish dry fermented sausage 8
Lactococcin MMFII Lactococcus lactis MMFIITunisian dairy product 57
Leucocin A Leuconostoc gelidum UAL 187Vacuum-packaged meat 77
Leucocin C Leuconostoc mesenteroides TA33aVacuum-packaged meat 147
Mundticin Enterococcus mundtii ATO6Fresh chicory endive 14
Mesentericin Y105 Leuconostoc mesenteroides Y105Goat's milk in France 81
Plantaricin 423 Lactobacillus plantarum 423Sorghum beer 180
Pediocin PA-1 Pediococcus acidilactici PAC 1.0Sorghum beer 32
Pediocin AcH Pediococcus acidilactici AcH 19
Pediocin SJ-1 Pediococcus acidilactici SJ-1Meat 167
Piscicolin 126 Carnobacterium piscicola JG126Spoiled ham 94
Sakacin P Lactobacillus sakei 674Meat 87
Sakacin G Lactobacillus sakei 2512Rhodia food collection 168
Sakacin A Lactobacillus sakei 706Meat 164
Sakacin 5X Lactobacillus sakei 5Malt 145