Lactic acid bacteria bacteriocins: From antimicrobial mechanisms to next-generation applications in the food industry

Lactic acid bacteria (LAB) bacteriocins are ribosomally synthesized antimicrobial peptides attracting significant attention as natural alternatives to conventional antibiotics and food preservatives. This review offers a systematic overview of LAB bacteriocin classification and mechanisms of action, highlighting shifts driven by advancements in genomics, synthetic biology, and computational design. Traditional applications in dairy, meat, and beverage products are examined alongside emerging concepts like smart delivery systems and multifunctional formulations. Despite demonstrated efficacy, widespread commercialization of LAB bacteriocins faces challenges such as low production yields, high purification costs, limited antimicrobial spectra, and instability within complex food matrices. Recent advances in genome mining tools, like antiSMASH, have expedited the discovery of novel bacteriocin gene clusters, while CRISPR-based technologies facilitate the metabolic engineering of high-yield producer strains. Computational approaches, including machine learning for activity prediction and generative artificial intelligence (AI) for de novo peptide design, offer unprecedented opportunities to create variants with tailored properties. Integration with stimuli-responsive materials, such as peptide-based hydrogels, promises precise spatial and temporal control of antimicrobial activity in food systems. By outlining a comprehensive development pathway from discovery through to production, design, and application, this review aims to guide the evolution of LAB bacteriocins from promising natural products to versatile, next-generation food preservation tools and beyond.