Abstract
Bacteriocins are ribosomally-synthesized peptides or proteins with broad or
narrow-spectrum antimicrobial activity. Bacteriocins produced by lactic acid bacteria
(LAB) are considered natural preservatives with safe and green properties, and their
use in food preservation meets consumer demand. In this paper, the classification of
LAB bacteriocins and their antimicrobial mechanisms are described in detail. Its
application in the preservation of food products such as meat, dairy, seafood, fruits and
vegetables is reviewed. The application of bacteriocins in hurdle technology is also
presented, including their combination with other antimicrobial agents such as essential
oils, bacteriophages, lysozymes, chemical antimicrobial agents, as well as thermal and
non-thermal processing technology. To sum up, this review will provide insights for
researchers working with lactobacillus bacteriocins as well as for industry personnel
looking for new methods of natural and safe food preservation.
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