Probiotics and Their Antimicrobial Metabolites: A Collegial Strategy for Food Bio‐Preservation – A Review

作者：Lingling Wang, Shuanshan Ren, Atique Ahmed Behan, Muhammad Asif Arain, Nissar Ahmed Ujjan, Dequan Zeng, Yufeng Li, Xingming Ma · 发表于：Food Science & Nutrition · 年份：2025 · DOI：10.1002/fsn3.71318 · 被引用次数：12 · 研究领域：Probiotics and Fermented Foods、Protein Hydrolysis and Bioactive Peptides、Antimicrobial Peptides and Activities

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 ...