Lactic Acid Bacteria (LAB) are very important due to the common usage in the production of fermented dairy, vegetable, fruit, meat and cereal products. Historically, LAB was used to protect fermented foods. Although development of moderm processing and preservation techniques, LAB is still an important biopreservative for food due to increasing demand of consumers for natural food products.

lactic Acid Bacteria (LAB) inhibit spoilage microorganism and foodborne pathogens. These inhibitory activities result from LAB's ability to prodfce organic acids, H₂O₂, bacteriocins or bacteriocin-like metabolites, diacetil and CO₂. The aim of this review is to acquaint the reader with the various inhibitors produced by lactic acid bacteria. Information on inhibitors includes antimicrobial activity spectrum, applications or potential applications, and mechanisms of action and production.