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June 17, 2026Malaysian Journal of MicrobiologyOpen Access

Biopreservation of foods using bacteriocins from lactic acid bacteria: A literature-based study

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Authors

PSP. SurHJH. JanaMPM. K. Paira

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Overview

Literature review examines bacteriocins as effective food preservatives, suggesting improved safety and sustainability.

Key Points

  • This review aims to explore the use of bacteriocins from lactic acid bacteria as a viable food preservation method.
  • Conducted a literature search from 1986 to 2024 using relevant keywords.
  • Analyzed and categorized various bacteriocins produced by approximately 31 distinct LAB species.
  • Focused on advancements in bio-preservation technologies utilizing bacteriocins.
  • Identified key bacteriocins, including nisin, pediocin, and enterocin, as effective preservatives.
  • Nisin exhibited the highest antimicrobial activity among the studied bacteriocins.
  • Bacteriocins demonstrate potential to replace traditional chemical preservatives, enhancing food safety and sustainability.

Cite This Study

Sur et al. (2026) studied this question.

synapsesocial.com/papers/6a3239f6d50b63ecad2052edhttps://doi.org/10.21161/mjm.240868
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods2024 · 38 citations
  2. 2Lactic acid bacteria and their antimicrobial substances: modern approaches for the biopreservation of meat and meat products2026 · 3 citations
  3. 3Lactic Acid Bacteria Bacteriocins: Classification, Biosynthesis, Health Benefits, and Strategies for Enhanced Efficacy2026 · 11 citations
  4. 4Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food2024 · 95 citations
  5. 5Antibacterial metabolites of lactic acid bacteria: Their diversity and properties2012 · 135 citations