“…They are only inhibited by purified LAB-bacteriocins if the permeability barrier properties of their outer membrane are impaired by chemical agents (e.g., organic acids, EDTA and other chelating agents) or stressing environmental Table 1. Classification of bacteriocins produced by LAB (Garneau et al, 2002;Jack et al, 1995;Kaškonienė et al, 2017;Klaenhammer, 1993;Nes et al, 1996;Słońska and Klimuszko, 2010 conditions (e.g., pH, freezing, mild heating or high hydrostatic pressure) (Chen and Hoover, 2003;Cintas et al, 2001;O'Shea et al, 2013;Servin, 2004). Nisin, a bacteriocin produced by many strains of Lactococcus lactis subsp.…”