Abstract-Bacteriocins are antimicrobial peptides that help bacteria fight competing bacteria in microecological systems. Bacteriocins of lactic acid bacteria (LAB) have attracted much interest in recent years because of their properties that make them suitable as natural food preservatives against specific food pathogens, and as possible supplement to antibiotics against drug resistant bacterial strains. LAB bacteriocins are generally classified into the lantibiotics and non-lantibiotics, the latter divided into four subgroups. To date, only nisin and to a lesser extent, pediocin are the commercially applied bacteriocins for food use. Clinical applications are still limited to animal health. One of the more exciting prospects on the use of bacteriocins is the possibility of subjecting them to bioengineering to either increase antimicrobial activity or further specify their target microorganism. The latter would make it less damaging to the natural gut microflora, which is a common drawback of conventional antibiotic therapy. This paper focuses on the nature, biology, and applications of bacteriocins based on knowledge gained abroad and in the Philippines during the last two decades.