In the research field of food preservation, an intense interest for scientists is focused on the isolation of antimicrobial substances from microbial metabolites. Natural biopreservatives derived from traditional fermented foods are generally recognized as safe. In this paper, one strain screened for its safety and
broad antimicrobial spectrum and its antimicrobial substance--bacteriocin are studied in detail. The
main results are as follows:
1. One strain of Ba...