Abstract: Bacteriocins are protein or peptide complexes produced by some bacteria. They have a bactericidal or bacteriostatic effect on other (usually closely related) species. Bacteriocins are natural, low toxicity and could be digested in body by protease, they could be used in food industry. For example, one of the bacteriocins, Nisin , has been widely used in food industry. This paper discussed the classification and the synthesis of bacteriocins, and the differences between bacteriocions and antibiotics. This paper also discussed the future application of bactericins.

Key words: food preservative, bacteriocin, classification, synthesis