Abstract: Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Manylactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Among these bacteriocins nisin is the only onewidely used as a food preservative. This article gave an overview of different between bacteriocin and antibiotics, activebacteriocin molecule forming, and bacteriocin applications in food. A comparison of the synthesis, mode of action, resistance andsafety of the two types of molecules was covered.

Key words: bacteriocin, ant microbial, antimicrobial, nisin, food preservation