Table 2. Open in new tab Novel...

Class

Type

Examples

References

Class I: Lantibiotics

Type A (linear lantibiotics)

• Nisin: Widely used as a food preservative due to its ability to inhibit a broad spectrum of Gram-positive bacteria.
• Subtilin: Produced by Bacillus subtilis, has similar properties to nisin but is less commonly used.

Jack et al. (1995), Kuwano et al. (2005), Cebrián et al. (2019), Mercado and Olmos (2022)

Type B (globular lantibiotics)

• Mersacidin: Inhibits peptidoglycan biosynthesis by binding to lipid II
• Actagardine: Similar mode of action to mersacidin, used primarily in research settings.

Type C (hybrid lantibiotics)

Specific hybrid lantibiotics active against pathogenic Clostridium spp.

Class IIa

Pediocin-like bacteriocins

Pediocin PA-1: Produced by Pediococcus acidilactici, widely studied for its anti-Listeria properties.
—Sakacin: Produced by Lactobacillus sakei, also effective.

Sánchez-Hidalgo et al. (2011)

Class IIb

Two-Peptide Bacteriocins

LcnG: Produced by Lactococcus lactis, requires two peptides (LcnG-α and LcnG-β) to function.

Sánchez-Hidalgo et al. (2011)

Class IIc

Circular bacteriocins

—AS-48: Produced by Enterococcus faecalis, has a broad spectrum of activity against Gram-positive bacteria.

Sánchez-Hidalgo et al. (2011)

Class IId

Single linear bacteriocins

—Lacticin Q: Produced by Lactococcus lactis, has a distinct mode of action compared to other linear bacteriocins.

Acedo et al. (2016)

Class IIe

Leaderless bacteriocins

—Aureocin A53: Produced by Staphylococcus aureus, does not have a typical leader peptide.

Acedo et al. (2016)

Class III: Large, Heat-Labile Proteins

Type A (large, heat-labile bacteriocins)

—Helveticin J: Produced by Lb. helveticus, has lytic activity against a variety of Gram-positive bacteria.
—Enterolysin A: Produced by E. faecalis, known for its broad-spectrum activity.

Sun et al. (2018)

Class IV: Complex Bacteriocins

Lipoprotein bacteriocins

Lactococcin DR1: A lipoprotein bacteriocin with enhanced membrane-targeting capabilities.

Sánchez et al. (2000), Bédard and Biron (2018), Paškevičius et al. (2022)

Glycosylated bacteriocins

Glycosylated variants of known bacteriocins are often engineered for specific applications.

Chimeric bacteriocins

—Engineered chimeric bacteriocins designed for research and therapeutic purposes.

Class V: Unusual Bacteriocins

Tailocins: F-type and R-type

Both of which exclusively target bacterial cells with narrow specificity, resulting in minimal collateral damage to non-target microbiota compared to conventional antibiotics.

Saha (2016)

Thiopeptides

—Thiocillins: Produced by Bacillus cereus, known for their potent antibacterial activity.

Sactibiotics

—Subtilosin A: Produced by Bacillus subtilis, has unique sulfur linkages contributing to its antimicrobial activity.

Class VI: Post-Translationally Modified Bacteriocins

LanM-type lantibiotics

—Duramycin: Produced by Streptomyces cinnamoneus, has modifications that enhance its antimicrobial properties.

Solis-Balandra and Sanchez-Salas (2024)

Cyclic bacteriocins

—Circularin A: Produced by Clostridium beijerinckii, is known for its robust cyclic structure.

Emerging Categories

Bacteriocins from non-LAB

Bacillocins: Produced by Bacillus species, with diverse antimicrobial activities.

Chopra et al. (2015), Rashmi (2017)

Synthetic and Engineered Bacteriocins

—Synthetic versions of nisin or other bacteriocins engineered for improved characteristics.

Musiejuk and Kafarski (2023)

Functional and Application-Based Categories

Food preservative bacteriocins

—Nisin: Widely used in the food industry to extend shelf life and ensure safety.
—Pediocin: Used in various food products to prevent the growth of Listeria.

Chikindas et al. (2018)

Therapeutic bacteriocins

Nisin-based formulations: Used for treating skin infections and as part of wound dressings.

Probiotic bacteriocins

Bacteriocins from Lactobacillus strains: Contribute to gut health by inhibiting harmful bacteria.

Class

Type

Examples

References

Class I: Lantibiotics

Type A (linear lantibiotics)

Jack et al. (1995), Kuwano et al. (2005), Cebrián et al. (2019), Mercado and Olmos (2022)

Type B (globular lantibiotics)

• Mersacidin: Inhibits peptidoglycan biosynthesis by binding to lipid II
• Actagardine: Similar mode of action to mersacidin, used primarily in research settings.

Type C (hybrid lantibiotics)

Specific hybrid lantibiotics active against pathogenic Clostridium spp.

Class IIa

Pediocin-like bacteriocins

Pediocin PA-1: Produced by Pediococcus acidilactici, widely studied for its anti-Listeria properties.
—Sakacin: Produced by Lactobacillus sakei, also effective.

Sánchez-Hidalgo et al. (2011)

Class IIb

Two-Peptide Bacteriocins

LcnG: Produced by Lactococcus lactis, requires two peptides (LcnG-α and LcnG-β) to function.

Sánchez-Hidalgo et al. (2011)

Class IIc

Circular bacteriocins

—AS-48: Produced by Enterococcus faecalis, has a broad spectrum of activity against Gram-positive bacteria.

Sánchez-Hidalgo et al. (2011)

Class IId

Single linear bacteriocins

—Lacticin Q: Produced by Lactococcus lactis, has a distinct mode of action compared to other linear bacteriocins.

Acedo et al. (2016)

Class IIe

Leaderless bacteriocins

—Aureocin A53: Produced by Staphylococcus aureus, does not have a typical leader peptide.

Acedo et al. (2016)

Class III: Large, Heat-Labile Proteins

Type A (large, heat-labile bacteriocins)

—Helveticin J: Produced by Lb. helveticus, has lytic activity against a variety of Gram-positive bacteria.
—Enterolysin A: Produced by E. faecalis, known for its broad-spectrum activity.

Sun et al. (2018)

Class IV: Complex Bacteriocins

Lipoprotein bacteriocins

Lactococcin DR1: A lipoprotein bacteriocin with enhanced membrane-targeting capabilities.

Sánchez et al. (2000), Bédard and Biron (2018), Paškevičius et al. (2022)

Glycosylated bacteriocins

Glycosylated variants of known bacteriocins are often engineered for specific applications.

Chimeric bacteriocins

—Engineered chimeric bacteriocins designed for research and therapeutic purposes.

Class V: Unusual Bacteriocins

Tailocins: F-type and R-type

Both of which exclusively target bacterial cells with narrow specificity, resulting in minimal collateral damage to non-target microbiota compared to conventional antibiotics.

Saha (2016)

Thiopeptides

—Thiocillins: Produced by Bacillus cereus, known for their potent antibacterial activity.

Sactibiotics

—Subtilosin A: Produced by Bacillus subtilis, has unique sulfur linkages contributing to its antimicrobial activity.

Class VI: Post-Translationally Modified Bacteriocins

LanM-type lantibiotics

—Duramycin: Produced by Streptomyces cinnamoneus, has modifications that enhance its antimicrobial properties.

Solis-Balandra and Sanchez-Salas (2024)

Cyclic bacteriocins

—Circularin A: Produced by Clostridium beijerinckii, is known for its robust cyclic structure.

Emerging Categories

Bacteriocins from non-LAB

Bacillocins: Produced by Bacillus species, with diverse antimicrobial activities.

Chopra et al. (2015), Rashmi (2017)

Synthetic and Engineered Bacteriocins

—Synthetic versions of nisin or other bacteriocins engineered for improved characteristics.

Musiejuk and Kafarski (2023)

Functional and Application-Based Categories

Food preservative bacteriocins

—Nisin: Widely used in the food industry to extend shelf life and ensure safety.
—Pediocin: Used in various food products to prevent the growth of Listeria.

Chikindas et al. (2018)

Therapeutic bacteriocins

Nisin-based formulations: Used for treating skin infections and as part of wound dressings.

Probiotic bacteriocins

Bacteriocins from Lactobacillus strains: Contribute to gut health by inhibiting harmful bacteria.

Table 2.

Open in new tab

Novel classification and their characterization.

Class	Type	Examples	References
Class I: Lantibiotics	Type A (linear lantibiotics)	• Nisin: Widely used as a food preservative due to its ability to inhibit a broad spectrum of Gram-positive bacteria. • Subtilin: Produced by Bacillus subtilis, has similar properties to nisin but is less commonly used.	Jack et al. (1995), Kuwano et al. (2005), Cebrián et al. (2019), Mercado and Olmos (2022)
	Type B (globular lantibiotics)	• Mersacidin: Inhibits peptidoglycan biosynthesis by binding to lipid II • Actagardine: Similar mode of action to mersacidin, used primarily in research settings.
	Type C (hybrid lantibiotics)	Specific hybrid lantibiotics active against pathogenic Clostridium spp.
Class IIa	Pediocin-like bacteriocins	Pediocin PA-1: Produced by Pediococcus acidilactici, widely studied for its anti-Listeria properties. —Sakacin: Produced by Lactobacillus sakei, also effective.	Sánchez-Hidalgo et al. (2011)
Class IIb	Two-Peptide Bacteriocins	LcnG: Produced by Lactococcus lactis, requires two peptides (LcnG-α and LcnG-β) to function.	Sánchez-Hidalgo et al. (2011)
Class IIc	Circular bacteriocins	—AS-48: Produced by Enterococcus faecalis, has a broad spectrum of activity against Gram-positive bacteria.	Sánchez-Hidalgo et al. (2011)
Class IId	Single linear bacteriocins	—Lacticin Q: Produced by Lactococcus lactis, has a distinct mode of action compared to other linear bacteriocins.	Acedo et al. (2016)
Class IIe	Leaderless bacteriocins	—Aureocin A53: Produced by Staphylococcus aureus, does not have a typical leader peptide.	Acedo et al. (2016)
Class III: Large, Heat-Labile Proteins	Type A (large, heat-labile bacteriocins)	—Helveticin J: Produced by Lb. helveticus, has lytic activity against a variety of Gram-positive bacteria. —Enterolysin A: Produced by E. faecalis, known for its broad-spectrum activity.	Sun et al. (2018)
Class IV: Complex Bacteriocins	Lipoprotein bacteriocins	Lactococcin DR1: A lipoprotein bacteriocin with enhanced membrane-targeting capabilities.	Sánchez et al. (2000), Bédard and Biron (2018), Paškevičius et al. (2022)
	Glycosylated bacteriocins	Glycosylated variants of known bacteriocins are often engineered for specific applications.
	Chimeric bacteriocins	—Engineered chimeric bacteriocins designed for research and therapeutic purposes.
Class V: Unusual Bacteriocins	Tailocins: F-type and R-type	Both of which exclusively target bacterial cells with narrow specificity, resulting in minimal collateral damage to non-target microbiota compared to conventional antibiotics.	Saha (2016)
	Thiopeptides	—Thiocillins: Produced by Bacillus cereus, known for their potent antibacterial activity.
	Sactibiotics	—Subtilosin A: Produced by Bacillus subtilis, has unique sulfur linkages contributing to its antimicrobial activity.
Class VI: Post-Translationally Modified Bacteriocins	LanM-type lantibiotics	—Duramycin: Produced by Streptomyces cinnamoneus, has modifications that enhance its antimicrobial properties.	Solis-Balandra and Sanchez-Salas (2024)
	Cyclic bacteriocins	—Circularin A: Produced by Clostridium beijerinckii, is known for its robust cyclic structure.
Emerging Categories	Bacteriocins from non-LAB	Bacillocins: Produced by Bacillus species, with diverse antimicrobial activities.	Chopra et al. (2015), Rashmi (2017)
Synthetic and Engineered Bacteriocins		—Synthetic versions of nisin or other bacteriocins engineered for improved characteristics.	Musiejuk and Kafarski (2023)
Functional and Application-Based Categories	Food preservative bacteriocins	—Nisin: Widely used in the food industry to extend shelf life and ensure safety. —Pediocin: Used in various food products to prevent the growth of Listeria.	Chikindas et al. (2018)
	Therapeutic bacteriocins	Nisin-based formulations: Used for treating skin infections and as part of wound dressings.
	Probiotic bacteriocins	Bacteriocins from Lactobacillus strains: Contribute to gut health by inhibiting harmful bacteria.

Class	Type	Examples	References
Class I: Lantibiotics	Type A (linear lantibiotics)	• Nisin: Widely used as a food preservative due to its ability to inhibit a broad spectrum of Gram-positive bacteria. • Subtilin: Produced by Bacillus subtilis, has similar properties to nisin but is less commonly used.	Jack et al. (1995), Kuwano et al. (2005), Cebrián et al. (2019), Mercado and Olmos (2022)
	Type B (globular lantibiotics)	• Mersacidin: Inhibits peptidoglycan biosynthesis by binding to lipid II • Actagardine: Similar mode of action to mersacidin, used primarily in research settings.
	Type C (hybrid lantibiotics)	Specific hybrid lantibiotics active against pathogenic Clostridium spp.
Class IIa	Pediocin-like bacteriocins	Pediocin PA-1: Produced by Pediococcus acidilactici, widely studied for its anti-Listeria properties. —Sakacin: Produced by Lactobacillus sakei, also effective.	Sánchez-Hidalgo et al. (2011)
Class IIb	Two-Peptide Bacteriocins	LcnG: Produced by Lactococcus lactis, requires two peptides (LcnG-α and LcnG-β) to function.	Sánchez-Hidalgo et al. (2011)
Class IIc	Circular bacteriocins	—AS-48: Produced by Enterococcus faecalis, has a broad spectrum of activity against Gram-positive bacteria.	Sánchez-Hidalgo et al. (2011)
Class IId	Single linear bacteriocins	—Lacticin Q: Produced by Lactococcus lactis, has a distinct mode of action compared to other linear bacteriocins.	Acedo et al. (2016)
Class IIe	Leaderless bacteriocins	—Aureocin A53: Produced by Staphylococcus aureus, does not have a typical leader peptide.	Acedo et al. (2016)
Class III: Large, Heat-Labile Proteins	Type A (large, heat-labile bacteriocins)	—Helveticin J: Produced by Lb. helveticus, has lytic activity against a variety of Gram-positive bacteria. —Enterolysin A: Produced by E. faecalis, known for its broad-spectrum activity.	Sun et al. (2018)
Class IV: Complex Bacteriocins	Lipoprotein bacteriocins	Lactococcin DR1: A lipoprotein bacteriocin with enhanced membrane-targeting capabilities.	Sánchez et al. (2000), Bédard and Biron (2018), Paškevičius et al. (2022)
	Glycosylated bacteriocins	Glycosylated variants of known bacteriocins are often engineered for specific applications.
	Chimeric bacteriocins	—Engineered chimeric bacteriocins designed for research and therapeutic purposes.
Class V: Unusual Bacteriocins	Tailocins: F-type and R-type	Both of which exclusively target bacterial cells with narrow specificity, resulting in minimal collateral damage to non-target microbiota compared to conventional antibiotics.	Saha (2016)
	Thiopeptides	—Thiocillins: Produced by Bacillus cereus, known for their potent antibacterial activity.
	Sactibiotics	—Subtilosin A: Produced by Bacillus subtilis, has unique sulfur linkages contributing to its antimicrobial activity.
Class VI: Post-Translationally Modified Bacteriocins	LanM-type lantibiotics	—Duramycin: Produced by Streptomyces cinnamoneus, has modifications that enhance its antimicrobial properties.	Solis-Balandra and Sanchez-Salas (2024)
	Cyclic bacteriocins	—Circularin A: Produced by Clostridium beijerinckii, is known for its robust cyclic structure.
Emerging Categories	Bacteriocins from non-LAB	Bacillocins: Produced by Bacillus species, with diverse antimicrobial activities.	Chopra et al. (2015), Rashmi (2017)
Synthetic and Engineered Bacteriocins		—Synthetic versions of nisin or other bacteriocins engineered for improved characteristics.	Musiejuk and Kafarski (2023)
Functional and Application-Based Categories	Food preservative bacteriocins	—Nisin: Widely used in the food industry to extend shelf life and ensure safety. —Pediocin: Used in various food products to prevent the growth of Listeria.	Chikindas et al. (2018)
	Therapeutic bacteriocins	Nisin-based formulations: Used for treating skin infections and as part of wound dressings.
	Probiotic bacteriocins	Bacteriocins from Lactobacillus strains: Contribute to gut health by inhibiting harmful bacteria.

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