Lactic Acid Bacteria as Biological Food Preservatives: Genomic Insights and Applications

Lactic acid bacteria (LAB), a group of Gram-positive microorganisms, are recognized as biological agents for food preservation and pathogen management due to their ability to suppress spoilage and pathogenic microbes. These bacteria produce a variety of antimicrobial chemicals, including antifungal and antibacterial agents, which effectively suppress the growth of harmful pathogens and enhance food safety. This review aims to explore the functional capabilities of LAB as bio-control agents and biological food preservatives, with a focus on their taxonomy and diverse applications in the food and health industries. The utilization of LAB as biological preservation agents is especially advantageous due to their Generally Recognized as Safe (GRAS) classification, which makes them a safer option to standard chemical preservatives. LAB provides a biological control strategy that uses living organisms to manage infections and prevent food spoilage. Their methods of action include hyper-parasitism, predation, antibiotic synthesis, lytic enzyme activity, and generation of host resistance. The potential and applications of LAB go beyond food preservation; they also play an important role in the prevention of infectious diseases due to their antibacterial properties. LAB provides an environmentally friendly and effective alternative to chemical preservatives. Further research on the optimization of LAB strains for specific applications and improved genetic engineering could expand their industrial and therapeutic roles. By emphasizing the benefits of LAB in enhancing food safety and quality, this paper advocates for their integration into contemporary food preservation practices as a sustainable alternative to chemical preservatives.