Bacteriocins are a class of antimicrobial peptides produced by bacteria that have the ability to inhibit the growth of other bacteria. These peptides are often produced by bacteria as a defense mechanism to compete with other microorganisms in their environment. Bacteriocins have been studied for their potential use as antimicrobial agents in food preservation, agriculture, and medicine due to their ability to selectively target specific bacterial strains without harming beneficial bacteria. Research in this area has focused on characterizing different types of bacteriocins, understanding their mechanisms of action, and exploring their potential applications in various industries.