A review on the antimicrobial activity of Lactiplantibacillus plantarum metabolites

The increasing demand for natural alternatives to chemical preservatives and antibiotics has intensified interest in probiotic microorganisms with intrinsic antimicrobial properties. Lactiplantibacillus plantarum, a well-characterised species within the family Lactobacillaceae, is widely recognised for its broad‑spectrum antibacterial activity and its long history of safe use in fermented foods. This review provides a comprehensive synthesis of recent advances in the antimicrobial functionality of L. plantarum, covering its taxonomic classification, genomic features, and the diverse array of antimicrobial metabolites it produces, including bacteriocins, organic acids, hydrogen peroxide, lysozyme, siderophores, and short‑chain fatty acids (SCFAs). The mechanisms of action of these compounds, strain‑specific variability in antimicrobial efficacy, the role of biofilm formation, and synergistic interactions among different metabolites are discussed in detail. Key application domains, such as food preservation, medical therapy, and agricultural biocontrol, are critically evaluated. The primary objective of this review is to systematically consolidate current knowledge, identify core scientific questions and technical bottlenecks, and provide a theoretical foundation for the development of safe and effective natural antimicrobial agents based on L. plantarum. Furthermore, the review outlines strategies to bridge the gap between laboratory research and industrial implementation, thereby facilitating the translation of this probiotic into practical applications.