Antibiofilm potential of lactic acid bacteria: mechanism of cell-free supernatant, metabolite insights, and prospects for edible coating applications in food quality control

Biofilms present significant challenges across health, industry, and food safety due to their resistance to conventional antimicrobial strategies. Lactic acid bacteria (LAB) from the gut microbiome exhibit considerable potential as natural antibiofilm agents, largely through the bioactive compounds present in their cell-free supernatant (CFS). LAB CFS contains a diverse array of metabolites, such as organic acids, bacteriocins, and biosurfactants, which demonstrate bacteriostatic and bactericidal effects against various biofilm-forming pathogens. However, the specific mechanisms by which LAB CFS disrupts biofilm architecture remain insufficiently understood. This review aims to explore existing research on the antibiofilm efficacy of LAB, with a focus on the roles of CFS metabolites in preventing and disrupting biofilms. Current evidence suggests that LAB metabolites interfere with biofilm formation by targeting bacterial quorum sensing, modifying surface hydrophobicity, and degrading extracellular polymeric substances; further investigation is needed to fully elucidate these pathways. The mechanisms through which LAB-derived compounds impact biofilm integrity, structure, and function are particularly relevant in food preservation and safety. Emerging directions in LAB research also include the development of edible coatings that incorporate LAB CFS for enhanced food quality control. Such edible coatings show the potential to inhibit biofilm-associated spoilage organisms on food surfaces, extending shelf life, and enhancing safety. This work contributes to the field by providing a comprehensive overview of LAB's antibiofilm properties, clarifying metabolite-specific mechanisms, and proposing innovative applications for food industry challenges. It also supports the development of sustainable, natural antimicrobial solutions that align with consumer demand and contribute to food security initiatives.