Sakacins are bacteriocins produced by Lactobacillus sakei.
Many of the sakacins have been tested for industrial applications[21] and inserted into other lactic acid bacteria.
Many were actually discovered in food contexts, like Greek dry cured sausage (sakacin B).
In modern food chemistry, the sakacins have been studied for their use against Listeria in the production of sausages (like Portuguese lingüiça) and cured meat products (such as ham[23] and cold cuts[24]), cheeses, and other lactic acid fermented products.
They are also used to repress unwanted bacterial growth that might cause ropiness, sliminess, malodor and other product defects.