 Bacteria sins are natural antimicrobial peptides produced by certain strains of lactic acid bacteria. They have been shown to be effective against a wide range of pathogenic bacteria, making them attractive candidates for use in food preservation. Recent research has focused on developing novel techniques for the isolation and purification of these compounds, as well as understanding their mechanism of action. This article was authored by Jose Luis Parada, Carolina Rico E. Karen, Adrienne Bianchi P. Medeiros, and others.