Bacteriocins are proteins produced by bacteria that can inhibit the growth of similar or closely related bacterial strains. They serve as a defense mechanism, helping bacteria compete for resources and establish dominance in their environment. Bacteriocins are often considered a form of natural antibiotic, as they can target harmful bacteria without affecting beneficial ones. These substances have gained interest in food preservation and medicine due to their potential to combat antibiotic-resistant bacteria. Research is ongoing to explore their applications in various fields, including food safety and the development of new antimicrobial agents, highlighting their importance in microbiology and biotechnology.