Gram‐negative and some Gram‐positive bacteria that are resistant to bacteriocins of lactic acid bacteria (LAB) were subjected to sublethal stresses and treated with nisin and pediocin AcH. Both bacteriocins reduced the viability of cells surviving sublethal stresses. The results explain the possible mechanisms by which bacteriocins of LAB enter through the walls (or outer membranes) to destabilize the cytoplasmic (or inner) membranes and kill cells of sensitive Gram‐positive and resistant, but injured, Gram‐negative and Gram‐positive bacteria.

Antibacterial efficiency of two bacteriocins from lactic acid bacteria, pediocin AcH, and nisin was tested individually and in combination against several gram-positive bacterial strains including some involved in food spoilage and foodborne diseases. Pediocin AcH and nisin were more antibacterial in combination than when they were used alone. The principles of this greater antibacterial spectrum have been proposed. Bacteriocins in combinations can be used advantageously to design efficient natural food biopreservative(s).