Various bactcnocins, such as nisin, pediocm, lacticin, propionicin etc. can be incor- porated into foods and / or food packaging systems to inhibit the growth of spoilage and pathogenic micro-organisms ( Daeschul, 1989). The extracted bactemocins, which are generally small molecular weight peptides, can beutilized in various ways however, it is very important to chamcterize their resistance to thermal treatment and pH. In the case of femented food products, live bacteria which produce bacterioeins can be intentionally added as probiotics in the packaged food System to obtain antimicrobial effectiveness.