ABSTRACT Ensuring food safety and extending the shelf life of perishable products remain major challenges for the global food industry. The escalating consumer demand for natural food preservatives has intensified research into biological alternatives to chemical additives. Probiotics, traditionally recognized for their health‐promoting effects, have recently gained attention for their capacity to improve food preservation. Beyond their direct competitive exclusion of pathogens, probiotics produce a wide range of antimicrobial peptides (AMPs), including bacteriocins, enzymes, and peptide‐based inhibitors, which exhibit potent activity against foodborne spoilage and pathogenic microorganisms. Individually, both probiotics and their AMPs have been explored as natural biopreservatives; however, growing evidence suggests that their synergistic application offers enhanced efficacy. The synergy arises from the multi‐targeted approach: probiotics colonize the food matrices, creating a protective biofilm, while simultaneously producing a spectrum of AMPs that disrupt bacterial cell membranes, inhibit cell wall synthesis, and suppress virulence gene expression. This combination extends the shelf life of various food products, including dairy, meats, and vegetables, by effectively controlling microbial load and delaying spoilage. Furthermore, the use of probiotic‐derived AMPs, often exhibiting thermal and pH stability, offers a natural label‐friendly option for the food industry. Despite these advancements, challenges remain regarding strain specificity, scalability, regulatory approval, and sensory impacts on food products. This review comprehensively examines the mechanisms of action, efficacy in various food matrices, and potential for industrial application, concluding that the strategic integration of probiotics and their antimicrobial proteins represents a potent, natural, and synergistic strategy for ensuring food safety and sustainability.
Arain et al. (2025) studied this question.