Plantaricin: Production Dynamics, Functional Applications, and Challenges in Food Biopreservation

Lactiplantibacillus plantarum is a lactic acid bacterium (LAB) capable of producing antimicrobial compounds such as lactic acid, hydrogen peroxide, exopolysaccharides, and a bacteriocin known as plantaricin. Plantaricin exhibits strong inhibitory effects against both Gram‐positive and Gram‐negative pathogenic and spoilage bacteria, making it a promising natural preservative for food products. This review synthesizes current knowledge on the environmental and nutritional factors influencing plantaricin production, such as culture media composition, pH, temperature, growth phase, and salinity, as well as evaluates the challenges and future prospects of its application in biopreservation. Liquid MRS medium has been shown to be effective in stimulating plantaricin production, particularly under acidic conditions (pH 3 and pH 4.9). Plantaricin 423 production increased under acidic conditions (pH 4.9) by 25.03% (2961 AU/mL/OD max), compared to pH 5.8 (2368 AU/mL/OD max), and at temperatures ranging from 30°C to 37°C. Media salinity also affects plantaricin synthesis by altering lactic acid metabolism. The effectiveness of plantaricin can be enhanced through techniques such as freeze‐drying, microencapsulation, and direct surface application on food products. Major challenges in its application include degradation by protease enzymes, pathogen resistance, and relatively high production costs. Strategies such as encapsulation and application of hurdle technology offer potential solutions. This review identifies key parameters influencing plantaricin synthesis and suggests strategies to overcome its application barriers in food biopreservation.