Bio Preservation Using Bacteriocin-Producing Lactic Acid Bacteria Strains: Mechanisms and Food Application

Abstract

This study explores the role of bacteriocin-producing lactic acid bacteria (LAB) in biopreservation, emphasizing their mechanisms of action and applications in enhancing food safety and shelf life. It discusses the imperative for natural preservatives amid growing demand for clean-label products, classifying LAB bacteriocins into Classes I (lantibiotics), II (nonlantibiotics), and III (large bacteriocins), and highlighting key producers such as Lactococcus, Pediococcus, and Leuconostoc. The antimicrobial mechanisms against Gram-positive and Gram-negative pathogens are detailed, including pore formation, cell wall inhibition, and synergistic hurdle technologies to overcome spectrum limitations. Biopreservation strategies, including in situ production and purified applications, are examined across dairy, meat, seafood, and active packaging, supported by quantitative efficacy data. Challenges such as matrix interactions, resistance development, and production economics are addressed, alongside next-generation optimizations like bioengineering, encapsulation, and synergistic combinations. The review underscores the GRAS/QPS status of LAB bacteriocins, positioning them as safe, sustainable alternatives to chemical preservatives for reducing foodborne illnesses and meeting regulatory standards.