Exploring the potential of bacteriocins for biofilm control in food systems

Bacterial biofilms are resilient microbial communities that frequently contaminate food processing environments and show substantial resistance to conventional disinfectants and cleaning strategies. Bacteriocins, antimicrobial peptides or proteins produced by bacteria, are increasingly recognized as promising natural interventions for biofilm control in the food industry. This review examines recent bacteriocin research, focusing on classification, structure, purification, stability, antimicrobial activity, applications, and regulatory considerations relevant to food systems. We also review the mechanisms by which bacteriocins may counter biofilm formation. These mechanisms include inhibiting initial adhesion, reducing extracellular polymeric substances (EPS) synthesis, disrupting mature biofilms, and modulating gene expression as well as interfering with quorum sensing (QS) pathways. The review also discusses advances in emerging bacteriocin-based strategies, including synergistic combinations, engineered formulations, and active packaging or surface coatings. Despite these advances, knowledge gaps remain in understanding antibiofilm mechanisms and resistance pathways, as well as in formulation stability. Challenges in industrial practice, such as cost-effectiveness and regulatory barriers, hinder their applications within food systems. Future research should prioritize the exploration of novel bacteriocins, improving their efficacy and facilitating their industrial applications. The strategic integration of advances in bacteriocin characterization, purification, and mechanism confirmation, alongside emerging strategies such as synergistic combinations, nanotechnology, and coating films, aims to establish bacteriocins as reliable and sustainable methods for enhancing food safety.