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-Dairy propionibacteria produce a number of inhibitory compounds like propionate, acetate and diacetyl. In addition, a number of strains produce bacteriocins. Unlike lactic acid bacteria, they often produce compounds that inhibit Gram (-) bacteria as well as yeasts and molds. These dairy propionibacteria are food-grade organisms and their bacteriocins may be of interest as food preservatives. Some of their bacteriocins have been characterized. Most are heat-stable peptides containing less than 100 amino acid residues. They are insensitive to large variations in pH, and lactic acid bacteria are often more sensitive to the bacteriocins than propionibacteria. However, at present only bacteriocins with inhibitory spectra restricted to propionibacteria have been fully sequenced. Most of the bacteriocins are produced in very low amounts when the cells are grown in liquid culture, which limits their usefulness in practical applications.

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