Banicod Riza Jane S, Tabassum Nazia, Javaid Aqib, Kim Young-Mog, Khan Fazlurrahman
Fisheries Postharvest Research and Development Division, National Fisheries Research and Development Institute, 1128, Quezon City, Philippines.
Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, 48513, Republic of Korea.
Probiotics Antimicrob Proteins. 2025 Aug 2. doi: 10.1007/s12602-025-10672-6.
Lactic acid bacteria (LAB) are extensively utilized in the food industry to improve nutritional content, sensory attributes, and shelf life of various food products through the synergistic action of several antimicrobial metabolites and ecological processes. The synthesis of organic acids lowers the pH of the food matrix, destabilizing microbial membranes and rendering them vulnerable to antimicrobial agents such as bacteriocin, hydrogen peroxide, diacetyl, peptides, and fatty acids. These create an environment that is inhospitable to foodborne pathogens and spoilage microorganisms, which are amplified by the ability of LAB to rapidly colonize diverse ecological niches through efficient competition for nutrients and space. Despite their promising applications, challenges remain in optimizing LAB-based preservation systems for large-scale food production, including strain variability, stability concerns during storage, and regulatory obstacles. The application of LAB-derived secondary metabolites in food preservation, particularly biosynthesis, underlying action mechanisms, inhibitory factors, and impacts on food safety, quality, and stability, was eloquently explained in detail in this review paper. These secondary metabolites have also been employed with other bioactive agents and processing technologies as a synergistic approach to control food spoilage pathogens. Moreover, the challenges and limitations associated with their industrial adoption, synergistic application with emerging food processing technologies, and future prospects in the food industry have also been discussed. Harnessing the full potential of LAB in food preservation presents promising opportunities for developing innovative and sustainable substitutes for traditional chemical preservatives, which corresponds with the increasing consumer preference for safer, clean-label, and eco-friendly food products.
乳酸菌（LAB）在食品工业中被广泛应用，通过多种抗菌代谢物和生态过程的协同作用，改善各类食品的营养成分、感官特性和保质期。有机酸的合成降低了食品基质的pH值，破坏微生物膜的稳定性，使其易受诸如细菌素、过氧化氢、双乙酰、肽和脂肪酸等抗菌剂的影响。这些因素营造了一个不利于食源性病原体和腐败微生物生存的环境，而乳酸菌通过对营养物质和空间的有效竞争迅速定殖于不同生态位的能力进一步增强了这种环境的抑制作用。尽管乳酸菌具有广阔的应用前景，但在为大规模食品生产优化基于乳酸菌的保鲜系统方面仍存在挑战，包括菌株变异性、储存期间的稳定性问题以及监管障碍。本文详细阐述了乳酸菌衍生的次生代谢产物在食品保鲜中的应用，特别是生物合成、潜在作用机制、抑制因素以及对食品安全、质量和稳定性的影响。这些次生代谢产物还与其他生物活性剂和加工技术协同使用，以控制食品腐败病原体。此外，还讨论了其工业应用相关的挑战和局限性、与新兴食品加工技术的协同应用以及在食品工业中的未来前景。充分发挥乳酸菌在食品保鲜中的潜力，为开发传统化学防腐剂的创新型可持续替代品提供了广阔机遇，这与消费者对更安全、清洁标签和环保食品日益增长的偏好相一致。
