Probiotics have gained increasing attention due to several health benefits related to the human digestive and immune systems. Pediococcus spp. are lactic acid bacteria (LAB) that are widely described as probiotics and characterized as coccus-shaped bacteria (arranged in tetrads), Gram-positive, non-motile, non-spore forming, catalase-negative, and facultative anaerobes. There are many Pediococcus strains that produce pediocin, an effective antilisterial bacteriocin. Pediocins are small, cationic molecules consisting of a conserved hydrophilic N-terminal portion containing the YGNGV motif and an amphiphilic or hydrophobic C-terminal variable portion. A number of studies have been developed with Pediococcus isolated from multiple biological niches to conduct fermentation processes for pediocin or Pediococcus cell production. This review gathers the most significant information about the cultivation, mode of action, and variability of bacteriocins produced by Pediococcus spp., emphasizing their applications in the areas of food and clinical practice. This updated panorama assists in delimiting the challenges that still need to be overcome for pediocin use to be approved for human consumption and the food industry.

由于与人体消化和免疫系统有关的多种健康益处，益生菌已引起越来越多的关注。小球菌属。乳酸菌（LAB）是被广泛描述为益生菌的特征，其特征是球菌形细菌（排列成四边形），革兰氏阳性，无运动性，无孢子形成，过氧化氢酶阴性和兼性厌氧菌。有许多Pediococcus菌株可产生有效的抗李斯特菌细菌细菌细菌pediocin。Pediocins是小的阳离子分子，由包含YGNGV基序的保守亲水性N末端部分和两亲或疏水性C末端可变部分组成。球菌已开展了许多研究从多个生物小生境中分离出来，以进行发酵过程生产pediocin或Pediococcus细胞。这篇综述收集了有关Pediococcus spp。产生的细菌素的培养，作用方式和变异性的最重要信息，强调了它们在食品和临床实践领域的应用。这张更新后的全景图有助于划定要批准用于人类消费和食品工业的pediocin的使用仍需克服的挑战。