This book intends to report the new results of the efforts on the study of bacteriocins, from basic researches to application fields. It mainly introduces the biological characteristics of bacteriocins, the relationship between the structure and function, the antibacterial mode of action, and their application as antibacterial agents in food industry, medical care and other areas, especially its application potentials in human health. This book can be used as a reference book for researchers, undergraduates and graduated students in the professional fields of food science and engineering, bioengineering, medicine, and agriculture.

Dr. Qing Gu is professor and dean of the School of Food and Biological Engineering, Zhejiang Gongshang University, China. Dr. Gu is also the Director of Zhejiang Provincial Key Laboratory of Food Microbiology Technology Research Fellow of Chinese Institute of Food Science and Technology. His research achievements include a second prize of National Science and Technology Progress Award and a first prize of Zhejiang Science and Technology Progress Award.