Bacteriocins of Aquatic Microorganisms and Their Potential Applications in the Seafood Industry

Bacteriocins are potent antimicrobial polypeptides and proteins produced by most lineages of Bacteria and, perhaps, by all members of Archaea (O'Connor & Shand, 2002; Riley & Wertz, 2002a, 2002b; Tagg et al., 1976). Although initially the focus of numerous biochemical, evolutionary, and ecological studies, more recently, their potential to serve in human and animal health applications has taken center stage (Gillor et al., 2008). The use of bacteriocins in probiotic applications, as preservatives, and, (most excitingly) as alternatives to classical antibiotics is being broadly explored (Abee et al., 1995; Einarsson & Lauzon, 1995; Gillor & Ghazaryan, 2007; Gillor et al., 2007).