Bacteriocins can improve the flavor of fermented food and have been studied extensively as a biopreservative.It also expressed its potential on mastitis control and biomedical applications.

• 其中细菌素作为生物保护剂在食品中的应用得到广泛研究,对改善风味有一定贡献,此外细菌素在控制乳腺癌和生物医药中都展示了其应用潜能。