If I am right, only Nisin from Lactococcus lactis and Pediocin from Pediococcus pentosaceus have been commercialized. Aren't alternate sources of bacteriocin being explored?
http://awe.mol.uj.edu.pl/~allel/s6/pliki/mbPrz_seminaria/application%20of%20bacteriocins.pdf
http://www.annualreviews.org/doi/abs/10.1146/annurev-food-022510-133721?journalCode=food
Nisin used food preservation is now available as synthesized molecule i.e. there is no need to derive it from bacteria.
There are several distinct applications for the use of bacteriocins in foods. They can be added directly to the food. However, only nisin is commercially available for addition in pure form.
http://www.researchgate.net/publication/6012620_Bacteriocins_from_lactic_acid_bacteria_production_purification_and_food_applications
Article Bacteriocins from Lactic Acid Bacteria: Production, Purifica...
http://www.researchgate.net/publication/222103472_Bacteriocins_of_lactic_acid_bacteria_to_combat_undesirable_bacteria_in_dairy_products
Article Bacteriocins of lactic acid bacteria to combat undesirable b...
Will the synthetic bacteriocin be different enough from microbially derived one?
Nisin synthesized molecule are pure , cheaper to produce and could be manufactured in big amounts ,hence it is profitable to the industry.
Among bacteriocins, nisin is currently the only purified and also approved for food use in the U.S. and more than 50 countries.
For details a review paper is available on the subject;
Bacteriocins and their Food Applications, H. CHEN AND D.G. HOOVER (2006)
which bacteriocins are legally allowed to be added to processed foods in the US?
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