Bacteriocins are proteinaceous or peptidictoxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are similar to yeast and paramecium killing factors, and are structurally, functionally, and ecologically diverse. Applications of bacteriocins are being tested to assess their application as narrow-spectrum antibiotics.[1]
Bacteriocins were first discovered by André Gratia in 1925.[2][3] He was involved in the process of searching for ways to kill bacteria, which also resulted in the development of antibiotics and the discovery of bacteriophage, all within a span of a few years. He called his first discovery a colicine because it was made by E. coli.
^Cotter PD, Ross RP, Hill C (February 2013). "Bacteriocins - a viable alternative to antibiotics?". Nature Reviews. Microbiology. 11 (2): 95–105. doi:10.1038/nrmicro2937. PMID23268227. S2CID37563756.
^Gratia A (1925). "Sur un remarquable exemple d'antagonisme entre deux souches de coilbacille" [On a remarkable example of antagonism between two strains of coilbacille]. Compt. Rend. Soc. Biol. (in French). 93: 1040–2. NAID10027104803.