Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents

作者：Xiaoyu Chen, Huili Bai, Wing Yin Mo, Xunan Zheng, Hailan Chen, Yangyan Yin, Yuying Liao, Zhongwei Chen, Qing Shi, Zecheng Zuo, Zhengmin Liang, Hao Peng · 发表于：International Journal of Molecular Sciences · 年份：2025 · DOI：10.3390/ijms26094124 · 被引用次数：59 · 研究领域：Probiotics and Fermented Foods、Microbial Metabolites in Food Biotechnology、Gut microbiota and health

Antibiotic-resistant bacteria are major contributors to food spoilage, animal diseases, and the emergence of multidrug-resistant (MDR) bacteria in healthcare, highlighting the urgent need for effective treatments. Bacteriocins produced by lactic acid bacteria (LAB) have gained attention for their non-toxic nature and strong antimicrobial properties. LAB-derived bacteriocins have been successfully applied in food preservation and are classified by the U.S. Food and Drug Administration (FDA) as 'food-grade' or 'generally recognized as safe' (GRAS). This review summarizes recent progress in the production, purification, and emerging applications of LAB bacteriocins. It emphasizes their versatility in food preservation, agriculture, and medicine, providing insights into their role in antimicrobial development and functional food innovation.