Advances and challenges in microbial biotechnology for food preservation: a critical review

Abstract In recent years, microbial biotechnology has emerged as a promising approach to enhancing food preservation while reducing the reliance on synthetic additives. This shift has been driven by the concerns over chemical preservatives and the increasing demand for clean-label food products. Microbial-based preservation strategies utilize beneficial microorganisms and their bioactive metabolites, including bacteriocins, bacteriophages, and fermentation-derived compounds, to inhibit spoilage and pathogenic microorganisms. These approaches function through well-defined mechanisms such as acidification, competitive exclusion, and membrane disruption, enabling targeted antimicrobial activity while preserving food quality and nutritional value. This review provides a critical and comparative evaluation of major preservation strategies, including microbial-derived approaches such as bacteriocins, bacteriophages, and fermentation, as well as complementary systems such as natural antimicrobials and edible coatings. It highlights their mechanisms of action, advantages, limitations, and industrial applicability, with emphasis on their synergetic use within hurdle technology systems. Additionally, recent advances in artificial intelligence (AI), including predictive microbial modeling and genomic screening for novel antimicrobial compounds, are discussed for their role in optimizing preservation strategies. Overall, this review aims to bridge the gap between experimental findings and industrial applications by an integrated perspective on sustainable food preservation techniques.