Substances elaborated by specific strains of bacteria that are lethal against other strains of the same or related species. They are protein or lipopolysaccharide-protein complexes used in taxonomy studies of bacteria.
Proteins produced by many types of bacteria, that are toxic (primarily) to other closely-related strains of the particular bacteria that produce those proteins. Bacteriocins hold promise (after genetic engineering of the DNA responsible for their production) for future possible use as natural food preservatives (i.e., acting against bacteria that cause food spoilage).
Protein produced by certain bacteria that exerts a lethal effect on closely related bacteria. In general, bacteriocins are more potent but have a narrower range of activity than antibiotics.
This sentence describes a protein that is created by select types of bacteria and has a very targeted antibacterial effect, specifically working against other strains within its own species.