A protein produced by bacteria of one strain and active against those of a closely related strain.
- For example, certain protein receptors are common to a colicin and a virulent phage; others, like the fig product, can adsorb a bacteriocin, virulent phages of distinct origins, and even a temperate phage.
- Partly it may be due to its production of the so-called enterocins, a family of bacteriocins, which are antimicrobial peptides produced by some bacterial strains.
- Preliminary data indicate bacteriocins may be effective in reducing other foodborne bacteria such as Salmonella and Escherichia coli.
1950s: from French bactériocine, from Greek baktērion 'small cane' + a shortened form of colicin.
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