Lactic acid bacteria produce different types of inhibitory compound that have a bactericidal effect. The inhibitory compounds produced include metabolic end products, bacteriocins that are antimicrobial peptides with antibiotic effect, hydrogen peroxides and numerous organic acids depending on their fermentation pathway. The inhibitory activity by bacteriocins produced by lactic acid bacteria is diverse, comprising of strains capable of inhibiting different types of Gram-positive microorganisms to those that affect only organism of close general. With the growing concern over the spread of antibiotic-resistant microorganisms and the possibility of current therapies becoming inefficient, it is imperative to find antibiotics alternatives. In food preservation, naturally occurring peptides with antimicrobial activity are favoured over chemical preservatives a more reason why there should be a holistic approach to taking advantage of bacteriocinogenic bacteria in medicine and food industry. This review focuses on the application of bacteriocin in food preservation, food industry, livestock and medicine.

Abstract
INTRODUCTION
HISTORICAL BACKGROUND
CLASSIFICATION OF BACTERIOCIN
NATURE AND MODE OF ACTION OFBACTERIOCIN
FACTORS THAT CAN AFFECT BACTERIOCINPRODUCTION
APPLICATION OF BACTERIOCIN
BACTERIOCINS AS FOOD BIOPRESERVATIVES
BIO-PRESERVATION OF MEATPRODUCTS
BIOPRESERVATION OF DAIRYPRODUCTS
BIO-PRESERVATION OF SEAFOODPRODUCTS
BACTERIOCINS IN HUMAN MEDICINE
BACTERIOCINS APPLICATION INLIVESTOCK
BACTERIOCINS IN PACKAGING FILMS
FUTURE PERSPECTIVES FORBACTERIOCIN
CONCLUSION
References

• Bamgbose Timothy(National Institute of Malaria Research/Department of Microbiology, Ahmadu Bello University) Corresponding author
• Atta Habiba Iliyasu(Department of Microbiology, Ahmadu Bello University)
• Anupkumar R. Anvikar(National Institute of Malaria Research)