Introduction

Food is the basic need of every human being, and efficient techniques are essential to minimize food spoilage. Food spoilage refers to the deterioration of a food item’s nutritional value, texture, and taste to the extent that it becomes unsafe for consumption. In ancient times, food preservation was not a concern as there typically was no or minimal leftover food after daily meals. However, the necessity for food storage and preservation ascended at an indeterminate point when there was a surplus of food available. During periods of scarcity, storing food became imperative for survival, enabling individuals to endure when fresh food was scarce. Food preservation has undergone significant evolution since ancient times, adapting to the needs and advancements of each era up to the present century. Fig. 1a summarizes the preservation techniques evolvement in food processing.

There has been a notable increase in the utilization of synthetic chemical preservatives in food. However, substantial scientific research has emerged linking the consumption of these food additives to various health concerns. Based on the age and a range of other factors, hyperactivity and other neurophysiological challenges may result due to ingesting chemical preservatives. Furthermore, certain preservatives have been identified as carcinogenic, while others are associated with respiratory issues, heart damage, and other adverse health effects.¹ In recent decades, increases in the usage of advanced food processing and manufacturing methods such as advanced thermal processing,² nonthermal processing,³ and food manufacturing methods positively influence the shelf life of the food as well as food market growth globally.⁴ Introducing novel foods, new manufacturing processes, and the growing demand for minimally processed, fresh-cut and ready-to-eat products may require a longer and more complex food chain, increasing the risk of microbiological contamination.⁵ Hence, there is an ongoing quest for innovative and complementary food preservation technologies that meet the evolving demands of the entire food supply chain, from “farm to fork.”

According to the Food and Agriculture Organization-World Health Organization, probiotics are “living microbes” that benefit the host when supplied in suitable proportions. Several studies have demonstrated that various microorganisms such as lactic acid bacteria (LAB), Bifidobacteria including Bifidobacterium infantis, B. longum, B. lactis, Escherichia coli, and yeast species like Saccharomyces cerevisiae, S. boulardii, and S. lactis, among others, possess probiotic properties and can be utilized for various beneficial purposes.⁶ Postbiotics are non-viable bacterial products or metabolic byproducts that probiotic bacteria produce during fermentation (Fig. 1b). These include short-chain fatty acids, organic acids, enzymes, peptides, and vitamins, among others. Postbiotics can have a positive impact on health by affecting the gut microbiota, immune system, and overall host biology. They are increasingly being recognized for their potential therapeutic applications in gut health, immune response modulation, and disease prevention or treatment.⁷ These postbiotic mechanisms (illustrated in Fig. 1c) have the capability to enhance the effectiveness of their molecules in the human gut without necessitating the destruction of their own cellular structure. Thus, it can result in heightened affinity for immune receptors or prolonged retention of active compounds within the host. The cell wall serves as a protective barrier, shielding against swift degradation by digestive enzymes and immune reactions within the host. Conversely, in the case of vaccines, preserving cellular integrity is paramount, often involving the removal or inactivation of the most harmful or pathogenic elements.⁷ Fig. 1d illustrates the publication trends from the year 2004 to 2024 in the Scopus database by giving the keywords “Biopreservation” AND “Probiotics” OR “Postbiotics” AND “Food” (excluding review articles, books, book chapters, and short surveys). This review comprehensively evaluates the current biopreservation methods employing probiotics for food biopreservation, elucidating their applications, safety regulations, and future prospects within this field.

Figure 1: a) Timeline of probiotic-related terms (Source8); b) Scheme of the main terms related to the probiotic field (Source8); c) Postbiotics mechanism (Source7) (SCFAs: short-chain fatty acids, EPS: Click here to view Figure

Biopreservation for food

Biopreservation, also referred to as bioconservation, involves preserving food through the use of protective cultures of microorganisms.⁹ By preventing the growth of harmful bacteria it involves employing harmless microbes or their metabolites to increase the safety and shelf life of food.¹⁰ A popular biopreservation technique is fermentation, in which complex food molecules are broken down by naturally occurring microorganisms or by their addition, resulting in the production of alcohols, organic acids, and other substances. This process enhances the flavor and aroma of food, improving its overall quality. However, incorporating probiotics into food products can be challenging due to the development of off-flavors by certain strains, which may affect consumer acceptance. Therefore, it’s important to choose strains that do not significantly alter the original flavor, especially in products with higher fat content. The selection of strains for biopreservation should consider the characteristics of the raw material or product to minimize flavor alterations.¹¹

Popular biopreservatives widely utilized in industrial settings include lysozymes, bacteriophages, lactic acid bacteria, and their bacteriocins. Lysozymes, which are natural enzymes found in bodily secretions, are valued for their ability to disrupt biofilms. Bacteriophages, viruses that infect bacteria, possess strong antibacterial properties, making them effective biopreservatives. Bacteriocins are complex proteins or peptides with antimicrobial activity against closely related bacterial species. LABs are particularly noteworthy due to their dynamic characteristics and capacity to produce bacteriocins. Certain probiotic strains within LAB can generate bacteriocins that combat pathogenic and food spoilage microorganisms.¹² The bacteriocin-producing capability, combined with other antagonistic and antimicrobial properties of probiotics, positions them as promising natural biopreservatives for food. Recent advancements in food safety have highlighted the benefits of utilizing bacteriophages and endolysins as food biopreservatives. There is ongoing exploration into various applications of probiotic microorganisms and bacteriocins with potential antimicrobial activity to enhance food preservation.

Importance of biopreservation

The abundant supply of food in developed countries, combined with changes in socioeconomic and demographic patterns, changes in consumers’ concepts of nutrition, preferences for various types of foods, food selection patterns, technological innovations, and competition among food processors, has created several unique problems in the area of food preservation.¹³ Consumers express concerns about the safety and wholesomeness of foods containing a variety of nonfood additives, such as preservatives. In comparison to previous years, the number and variety of chemicals used has increased exponentially in recent years. Consumers’ faith in the safety and wholesomeness of the foods they eat has been shaken by reports of possible health hazards from the consumption of some preservatives and other additives currently in use, such as nitrite and saccharine, as well as additives previously used but no longer permitted, such as cyclamate and some dyes.¹⁴ The use of appropriate food preservatives to assure the safety of these goods is a source of consternation for regulatory organizations.

In this sense, antimicrobial metabolites or biopreservatives produced by food-grade starting culture bacteria are in a unique position, particularly in terms of their ability to be used right away. Their safety has been established over time; they have been and continue to be used by customers in some manner, most notably by health-conscious consumers.¹³ Some interesting factors are increasing the demand for biopreservation. Regulatory agencies and consumers are more aware of the food safety issue, and there is a greater understanding of the food industry’s obligation to ensure the safety of its goods. Also, a rise in the number of vulnerable persons in the population, particularly in industrialized nations, necessitates stricter hygiene standards. The need for greater food quality stability in order to avoid food loss due to spoiling and consumer need for more convenience, such as less frequent shopping, but yet demanding “fresh” and “natural” food free of chemical additives results in increased demand for biopreservation.¹⁵

Biopreservation versus other preservation methods

Biopreservation methods offer several advantages over traditional preservation methods, such as thermal, chemical, and nonthermal techniques. Biopreservation methods typically utilize natural microorganisms, bacteriocins, or enzymes that are considered safe for consumption. In contrast, chemical preservatives may raise concerns about potential health risks or side effects. This aspect is particularly important for food products, where consumers prioritize natural and minimally processed ingredients.¹⁵ Unlike thermal preservation methods like pasteurization or sterilization, which can degrade the nutritional content of food by destroying heat-sensitive vitamins and enzymes, biopreservation techniques generally have minimal impact on the nutritional quality of preserved products. This keeps the food’s flavor, texture, and nutritional value intact.¹⁶

Biopreservation methods are often more environmentally sustainable compared to chemical preservatives, which may have adverse effects on ecosystems and human health. These techniques utilize natural processes and renewable resources, reducing the environmental footprint associated with food preservation.¹⁷ It can successfully prevent the growth of infections and spoiling bacteria, extending the shelf life of perishable goods. This helps to reduce food waste and distribution costs, contributing to economic and environmental sustainability. Biopreservation methods can be applied across various industries, including food, pharmaceuticals, and cosmetics, to preserve a wide range of products.¹⁸ This versatility makes biopreservation an attractive option for manufacturers seeking sustainable preservation solutions that can meet diverse needs. Some biopreservation methods, such as the use of specific probiotic cultures or bacteriocins, can target specific microorganisms while leaving beneficial microbes intact. This selective inhibition of spoilage organisms can help maintain microbial balance and enhance product safety. Compared to other preservation methods, biopreservation techniques may require less energy input, contributing to energy savings and reducing greenhouse gas emissions. These methods also stand out as indispensable for sustainable food production.¹⁷

Probiotics as biopreservatives

Probiotics are an efficient class of microorganisms that can act as protective cultures in foods. Rather than just preserving and extending the shelf life of foods, they also add to the nutritional profile of the foods by maintaining good gut health. Broadly speaking about probiotic preservation, a natural technique of enhancing the shelf life of food, there are two methods in which probiotics are applied. Biopreservation can be through the probiotic strains of organisms in the food or via metabolic products such as bacteriocins, postbiotics released or externally added to the food. At the same time, this biological preservation can be either by externally added probiotic strains or by inherent microbiota in the food. Such foods can be broadly referred to as functional foods in the market due to their higher functionality in maintaining good human health.¹⁹ This section will cover the postbiotics and their mode of action.

Postbiotic metabolites

Postbiotic metabolites play a significant role in shaping the gut environment and influencing host health. They can interact with the gut epithelial cells, immune cells, and other microbes in the gut, contributing to various physiological processes. For example, short-chain fatty acids, such as acetate, propionate, and butyrate, have been extensively studied for their roles in maintaining gut barrier integrity, modulating immune responses, and regulating energy metabolism. The composition and concentration of postbiotic metabolites can vary depending on factors such as the type of probiotic bacteria present in the gut, dietary habits, and overall gut health. Research on postbiotic metabolites is ongoing, with increasing interest in their potential therapeutic applications for promoting gut health, modulating immune function, and preventing or treating various diseases.⁷

Antimicrobial proteins/ peptides

The probiotics bacteria and yeast can synthesize antimicrobial proteins or peptides exhibiting antimicrobial activity in the foods. From the LAB, the maximum amount of bioactive peptides production, bacteriocins takes place. These bacteriocins are majorly attracted in microbiology, owing to the inhibitory action against gram-positive and gram-negative bacteria in foods. Numerous strains of LAB from various genera and species, such as Lactococcus lactis, Streptococcus thermophilus, L. acidophilus, L. plantarum, L. sake, L. curvatus, Leuconostoc mesenteroides, L. carnosum, L. gelidum, Pediococcus acidilactici, P. pentosaceus, P. parvulus, Enterococcus faecalis, E. faecium, and B. bifidum, have been identified as producers of bacteriocins.²⁰ Recently, in a study on the antimicrobial protein extracted from the Pediococcus spp in dairy samples treated with fresh strawberries, tomatoes, fish, and button mushrooms, researchers observed activity for 15 days against E. coli and Shigella spp.. Results were compared with FDA-approved chemical preservatives such as sodium benzoate and sulfite. Interestingly, biopreservative exhibited better results than other preservatives.¹

Dhanda et al. (2023) reported the P. acidilactici NCDC 252 peptides for dairy products, fruit beverages and wine.²¹ Similarly, studies have reported that yeast produces antimicrobial proteins for this biopreservative application, known as killer toxins or zymocins. Researchers investigated phenolic metabolites’ antibacterial and antioxidant capabilities in vitro against pure flavonoid naringenin and its prenylated derivatives (strain of S. cerevisiae, a Generally Recognized as Safe (GRAS) organism). The study aimed to assess their potential as organic food preservatives. Pichia anomala is a yeast found in various sources, such as dairy products, plants, fruits, and human digestive tracts. Its production of ethanol, carbon dioxide, and ethyl acetate is thought to be the cause of its antagonistic effects against many rotting organisms of plant products used for food or feed.²² The bacterial and yeast-based antimicrobial proteins/peptides on foods are exclusively documented by Teneva & Denev.²⁰

Enzymes

One of the emerging categories of food biopreservatives, called antibacterial enzymes (known as “phage lysins” or “enzybiotics”), can directly destroy the membrane of the bacteria. These enzybiotics words combine both enzymes and antibiotics.²³ The enzymes were used for the catalytic activity to enhance the antimicrobial activity with LAB or probiotic bacteria. For instance, catalytic enzymes (catalase, proteinase K, lipase) were used in a biopreservation study on probiotic bacteria to enhance antifungal activity.²⁴ However, the ongoing research for new enzymes and probiotics is a novel approach that holds promise for finding thermostable and easily producible forms in heterologous hosts, or it may possess synergistic effects. This approach involves exploring diverse environments for enzymes with desirable characteristics, including heat resistance and compatibility with industrial-scale production processes. By studying enzymes from extremophiles or employing directed evolution techniques, researchers can identify variants with enhanced stability under high temperatures. Additionally, utilizing heterologous hosts like E. coli or L. lactis for enzyme production offers scalability and simplifies production.²³ Similarly, E. lactis probiotic assessment study produced a strain that exhibited potential enzymatic activities.²⁵ Overall, the quest for novel enzymes, coupled with probiotics, is an advancement of biotechnological techniques and holds significant potential for overcoming current limitations in producing and applying enzybiotics in the food industry.

Organic acids

LAB is a group of gram-positive bacteria that can convert carbohydrate substrate into organic acids such as acetic, propionic, lactic, succinite and formic acid. Other than creating unfavorable conditions for the microorganisms, it enhances the food taste, appeal and consumer acceptance.²⁶ The diverse functional properties of organic acids make them valuable across a range of industries, including food, chemical, cosmetic, pharmaceutical, and beverage sectors. In the biopreservation of tomatoes, the LAB strains isolated from the tomato and sourdough execute the antifungal action against P. expansum and Aspergillus flavus. Regarding biopreservation techniques,  lactic, phenyl lactic, pyrazin and acetic acid derivatives can be related to the antifungal action.²⁷ In recent documentations of biopreservation in foods from probiotics, the authors Abouloifa et al. and Nasrollahzadeh et al. documented the organic acids and their mechanism on antifungal action.^28,29

Amino acids

Bacteriocins, typically produced by LAB, are antimicrobial peptides with 30-60 amino acids and an amphiphilic helical structure.³⁰All the peptides or protein-based biopreservatives consist of amino acids, but very few studies reported this amino acids-based composition on antimicrobial activities. The probiotic bacteriocin (Lacticaseibacillus rhamnosus) extracted from the mixed fruit juices reported hydrophobic amino acid composition (I–K–K–V-T-I). This novel bacteriocin is used for antibacterial and antibiofilm activity.³¹ Similarly, for B. licheniformis MCC 2514 strain, the genome sequencing study reported that essential amino acids synthesis acts as a biopreservative agent.³² Due to amino oxidase activity, LAB can decarboxylate amino acids, which significantly reduces the biogenic amine accumulation during fermentation.³³ Nevertheless, there is a shortage of documentation concerning the amino acids component in probiotics for the assessment of biopreservation.

Short-chain fatty acids (SCFAs)

The generation of SCFAs by probiotics results in a reduction in the pH of fermented dairy products, creating an inhospitable environment for specific pathogenic microorganisms.¹¹ The major four short-chain fatty acids, 3-hydroxy decanoic acid, 3-hydroxy-5-dodecenoic acid, 3-hydroxydodecanoic acid, and 3-hydroxytetradecanoic acid, from Lactiplantibacillus plantarum MiLAB 14 reported inhibitory activity against fungal or mold. These fatty acids’ detergent-like properties alter the cellular membrane of target microbes.³⁴  Besides the short-chain fatty acids, hydroxy acids such as unsaturated monohydroxy fatty acids demonstrated antifungal activity, whereas saturated hydroxy fatty acids and unsaturated fatty acids derived from oleic and stearic acids showed no such effects. The authors reported that monohydroxy fatty acid acts as an antifungal agent due to the effect of  double bond and a hydroxyl group along a C₁₈ aliphatic chain in its structure. Nasrollahzadeh et al.²⁹ reviewed antifungal action through probiotics or probiotic strain-produced fatty acids.

Other metabolites from probiotics

The exopolysaccharides (EPS) consist of glucose and galactose units, linked by β 1-4/6 bonds. These EPS sources from LAB exhibit antimicrobial activity.³⁵ Additionally, this acts as a preservative material through coating on tomatoes.³⁶ Similarly, more studies on this EPS are related to food and biopreservative application.^37,38

Probiotics are utilized in the industry with a view of biological preservation works by the mechanism of becoming a protective culture. It permeabilizes the membranes of spoilage and pathogenic bacteria, leading to their ultimate destruction. In addition to the metabolites mentioned above, numerous other metabolites have been extensively documented in numerous studies. These include hydrogen peroxide, diacetyl compounds, acetone, acetaldehyde, ethanol, reutericyclin, reuterin, and carbon dioxide etc.¹¹ In particular, Nasrollahzadeh et al.²⁹ exclusively reviewed reports on antifungal activity and Agripoulou et al.³⁹  documented antibacterial of from the probiotics/probiotic strains.

Biopreservation: Mode of action

Fermentation serves as a significant application of biopreservation in food processing. During fermentation, the indigenous microflora initiates the process by producing organic acids, subsequently lowering the pH of the food matrix. This increased acidity impedes the growth and proliferation of pathogenic and spoilage microorganisms within the food. LAB plays a pivotal role in fermentative processes across various food products. Remarkably, LAB primarily generates lactic acid and acetic acid as metabolic byproducts. These acids, upon release into the food matrix, establish an acidic environment, thus extending the shelf life of the food product without requiring the addition of external chemical preservatives.⁴⁰

Another approach to biopreservation involves the use of bacteriocins or other metabolites produced by specific microorganism strains. Examples include nisin and pediocin, which are derived from bacterial metabolism. These compounds, primarily originating from gram-positive organisms, are cationic peptides with hydrophobic characteristics and exceptional heat stability. They function by disrupting the membranes of target microflora, thereby preventing the growth of pathogenic and spoilage microorganisms and extending the shelf life of food products.⁴¹ Certain enzymes with inherent antimicrobial properties can be incorporated into foods during or after preparation, constituting a form of biopreservation. Examples of such enzymes utilized in industry include lysozyme and lactoperoxidase. These inhibitory enzymes may naturally occur within the food or be externally supplemented from authentic sources. Additionally, natural antimicrobial compounds, including specific peptides and organic compounds, can be introduced to biologically preserve food. These methods also align with the principles of biopreservation.²⁴ Fig. 2 illustrates the biopreservative mechanism on microorganisms for meat-based products. However, the mode of action of biopreservatives will vary based on food commodities; different modes of action have been reported. For instance, S Agriopoulou et al. for vegetables and fruits,³⁹ and Kavesh et al. for meat.³⁰

Biopreservation emerges as a potent method leveraging natural resources, including inherent protective cultures or their added metabolic products, to extend the shelf life of foods without compromising their sensory properties or nutritional value. Rather than diminishing, the sensory attributes remain unaltered, while the pathogenic microbial load is significantly reduced, ensuring safer consumption. Moreover, some biopreservation techniques have been observed to enhance the nutritional profile of preserved foods, further underscoring their efficacy in food preservation.

Figure 2: Biopreservative effect on meat and meat-based product (Source42) Click here to view Figure

Application in foods

Probiotics and postbiotics, widely used as supplements for their multitude of benefits, are increasingly preferred by consumers when incorporated into functional foods rather than taken as pharmacological supplements. As such, they have been added to various food matrices. Through fermentation, probiotic strains like Bifidobacteria contribute to the preservation of fermented foods, enhancing both their appeal and nutritional value.⁴³

Poultry, meat and fish

Certain strains of meat-born LAB that are salt tolerant, homo fermentative and psychrotrophic are found effective as biopreservatives in cooked meat products.⁴⁴ The same is the case with seafood, where LAB or their bacteriocins were found effective as biopreservative agents against L. monocytogenes.⁴⁵ Extensive studies have been carried out in recent years to increase the shelf life of seafood products using probiotic biopreservative methods. A bioactive film has been reconstituted from green tea extracts, agar and probiotic strains of L. paracasei L26 and B. lactis B94 on hake fillets and tested for shelf life. This film has been found to have multiple effects on the fillets, pertaining to increasing shelf life by nearly a week as well as decreasing the volatile spoilage indices. Also, a notable increase was found in the beneficial lactic acid bacterial load in the end product.⁴⁶ From a total of 132 LAB isolated from mussels, biochemical assays and 16S rRNA gene phylogenetic studies revealed 22 LAB isolates whose cell-free supernatant showed activity against L. innocua and L. plantarum as E. mundtii. There were no virulence factors in any of the strains that were chosen, and the strain E. mundtii STw38 was used as a protective culture on fish paste that had been kept at 4 °C. Air-packed and later vacuum-packed fish paste systems were used in the first step. E. mundtii STw38 survived both storage conditions and was successful in limiting the growth of local vegetation in fish paste. According to these study findings, E. mundtii STw38 is a promising strain for fish biopreservation.⁴⁷

The meat industry also had many applications using biopreservatives to increase the meat quality and shelf life during the storage period. The combination of L. plantarum and garlic extract was shown to be effective in reducing L. monocytogenes growth and extending the shelf life of ground beef. The lipid oxidation was considerably reduced, and the sensory rating was also higher after using this combination in ground beef.⁴⁸ For instance, Fig. 3 shows the treated and untreated pork meat differences.  Lactococcin BZ has been particularly efficient in lowering the counts of psychrotrophic and mesophilic aerobic bacteria, lactic acid bacteria, total coliform and fecal coliform bacteria at concentrations of 1600 – 2500 AU/mL. Lactococcin BZ reduced the development of L. innocua in meat samples and demonstrated substantial antibacterial action. This indicates that there is great potential for using lactococcin BZ as a biopreservative to extend the shelf life of fresh beef.⁴⁹ Plantaricin BM-1-activated polyvinylidene chloride (PVDC) film has a lot of promise for meat preservation. It has great potential to reduce L. monocytogenes development in pig meat and extend the shelf life of pork meat stored at 4 °C.⁵⁰ L. innocua was artificially inoculated in raw goat emulsion, and a combination of pediocin from P. pentosaceus and Murraya koenigii berries was applied. A significant decrease was seen in the L. innocua during storage, which shows the biopreservative property of the combination used.⁵¹ Adding chitosan alone or in combination with C. Maltaromaticum UAL 307 as a protective culture to beef decreases E. Coli and Salmonella cell counts considerably.⁵²

There are studies that show the biopreservative nature of probiotics in the poultry industry, too. The shelf life of frozen raw ground turkey meat was tested using the semi-purified bacteriocin BacFL31 at 200 and 400 AU/g. Treatments with BacFL31 prevented the growth of L. monocytogenes and effectively stopped other spoilage bacteria, including Salmonella typhimurium. The addition of BacFL31 increased the turkey meat samples’ shelf life and enhanced their sensory characteristics while they were refrigerated.⁵³ The recent documentation from Kaveh et al. (2023) reviewed biopreservative probiotics for meat and meat-based products.³⁰

Figure 3: Bacteriocin on Pork Meat Preservation (a) Control (without biopreservative); (b) sample after 24 h (with biopreservative) (Source54). Click here to view Figure

Milk and dairy products

LAB has been utilized in milk to aid fermentation, which increases acidity, leading to extended shelf life. Moreover, milk utilized for cheese production treated with LAB increased exopolysaccharides in cheese, leading to improved rheological properties and carbonyl compounds and acids produced, enhancing sensory qualities. Bacteriocins produced by LAB also provide a preservative effect.⁵⁵ Biopreservative agents help prolong the hygienic safety of dairy foods. Lactococcin BZ, enterocin KP, and their combination in full fat, half fat, and skim milk inhibited L. monocytogenes, through their bactericidal and antibacterial activity.⁵⁶ In cheese, L. plantarum LpU4, as well as its purified plantaricin LpU4 could be used as biopreservatives due to its bacteriostatic activity, and it was more active at acidic pHs.⁵⁷ L. pentosus 22B was used as a biopreservative in yogurt to prevent fungal deterioration. The antifungal compounds produced by L. pentosus 22B, including organic acids, peptidic compounds, fatty acids, volatile compounds, and hydrogen peroxide, were identified using the fungal response to concentrated extract after enzymatic treatments, GC-MS, and headspace GC-MS.⁵⁸ The following figure (Fig. 4) illustrates the cross-section of the fortified white cheese using probiotics.

Figure 4: Probiotics preserved white cheese. a) Morphology of manufactured cheese using several strategies; b) Cross-section of cheese samples (SEM images) Click here to view Figure

Fruits and vegetables

This preservation method has been demonstrated to have increased the shelf life of vegetables by inhibiting pathogenic and spoilage microorganisms. A control of microbial flora that is undesirable is achieved and instead, beneficial microflora is found to have increased. The only drawback was that this novel technology was found to be efficient only in a narrow pH range. Also, P. pentosaceus produces pediocin, which is effective as a biopreservative against L. monocytogenes in fresh vegetables.⁶⁰ On fresh-cut pear, the antagonistic potential of the probiotic strain L. rhamnosus GG against a cocktail of 5 serovars of Salmonella and 5 serovars of L. monocytogenes was tested under commercially relevant circumstances. Probiotics suppressed the population of L. monocytogenes on fresh-cut pear, suggesting that this was a more suitable bacteria for this pear fruit since the quality of the fruit remained unaffected.⁶¹ Fig. 5 illustrates the treated fruits with probiotics. L. plantarum B2 and L. fermentum PBCC11.5 were used to inoculate fresh-cut cantaloupe. Furthermore, it has been shown to have a high capacity to decrease L. monocytogenes levels.⁶² Phage formulations and bacteriocin-producing strains have shown excellent effects against L. monocytogenes and seem to be a potential decontamination agent for leafy greens to reduce the development of spoilage-causing organisms.⁶³ Similarly, for the broccoli juice biopreservation study, L. plantarum ATCC 8014 strain was reported.⁶⁴ Salmonella and L. monocytogenes were intentionally injected at a concentration that would seldom occur on fresh-cut melon held at 5 and 10 ℃, and the biopreservative culture P. graminis CPA7 inhibited their growth.⁶⁵ Recent documentation from Sri Sneha and Dharumadurai reported the list of bio preservatives for fruits and vegetables.⁶⁶

Figure 5: Extending the shelf life of fruits with probiotics (L. plantarum DMR14). a) Apple (1) – 0 h, (2 & 3) – after 7 days without treatment and with treatment; Click here to view Figure

Other food and allied applications

Biopreservation methods have been used in cereal-based products to enhance their sensory qualities and shelf life. The combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves as a great potential biopreservative ingredient for producing gluten-free bread with improved nutritional value, better bread quality, and increased safety due to extended shelf life, thus meeting consumer demands for high-quality, preservative-free foods.⁶⁸ Antifungal abilities of Lactobacillus spp. were used to prolong the shelf life of wheat bread, and when compared to the non-acidified control bread, an average shelf life extension of six additional mold-free days was achieved.⁶⁹  L. plantarum O21 obtained from the plant origin was used to make cereal-based fermented vegan products and successfully stored in refrigerated condition for 21 days.⁷⁰ Recently, cereal-based probiotic biopreservatives were documented by Adesulu-Dahunsi et al.⁷¹ Fig. 6 shows that biopreservatives act as an antifungal agent on wheat grains.

Figure 6: Biopreservative on wheat grains (antifungal activity – Lactobacillus sp. RM1 supernatant against A. parasiticus after 15 days): a) Untreated control;  Click here to view Figure

Apart from their conventional usage in traditional foods, research has demonstrated the broad range of applications for biopreservative probiotics in plant-based beverages, meats, and various other products. Udayakumar et al. (2022) extensively reviewed biopreservative probiotics and their respective strains, shedding light on their diverse applications across different food categories.¹¹ Similarly, bacteriocins and their particular antimicrobial application in different food industries were documented by Verma et al.⁴¹ Overall, Table 1 provides the last few years’ documents on probiotics in biopreservatives for different food industries applications.

Recent studies highlighted the potential application of biopreservatives extended to edible food packaging applications. These packaging materials act as a functional carrier for pre/pro/post-biotics to enhance food safety, quality and shelf life.⁷³ Postbiotics of FreshQ combined with nanocellulose, the antimicrobial membrane was developed for food contact applications.⁷⁴

Table 1: Probiotics – Biopreservation application in food industries

Effect of biopreservatives on food quality and sensory attributes

Biopreservation, which involves the use of a mixture of LAB bacteriocins (nisin) and bacteriocin-producing bacteria, is now regarded as an important aspect of the food industries hurdle technology. As a result, synergistic effect clearly plays a role in preventing pathogenic and spoilage microorganisms’ growth of resistant bacteria (gram-negative) by affecting outer-membrane permeability. Further, it can improve the food’s sensory, chemical, and microbial qualities, significantly impacting food safety, shelf life extension, and health requirements.⁸⁷ In a research investigation of fermented black chokeberry juice formulated in a yogurt-style product, it was found that when compared to regular yogurt, the juice enriched with probiotics (L. plantarum) exhibited higher antioxidant capacity and increased viability of beneficial microorganisms, particularly when in a freeze-dried form.⁸⁷ Similarly, another study on yogurt explained positive sensory results.⁸⁸ A Cheddar cheese study reported probiotics incorporated have a higher score than the other cheese.⁸⁹ Similarly, a recent document on the fortification of cheese using probiotics attained a higher score than others.⁵⁹ Many studies reported that the addition of probiotics results in enhancements of the sensory and texture of the food products.^11,20 Homayouni et al. (2021) recently documented their perspective on the food safety aspect of postbiotics.⁹⁰

Safety and regulatory aspects

Regulatory frameworks for food prioritize safety and guidelines for health benefit claims. However, the absence of a consensus on postbiotic definitions has stalled regulations for probiotics. The European Union focuses on live microbe safety, employing the Qualified Presumption of Safety list assessing historical safe use and human exposure. Evaluations consider strain-level antibiotic resistance to mitigate risks. Postbiotics face novel food and health claim regulations; novel foods demand rigorous safety evaluations, including toxicity data. Recent trends suggest assessing inanimate bacteria, potentially postbiotics, is simpler than live bacteria (probiotics). Safety assessments for inanimate bacteria as novel foods have occurred, with varying authorization processes. Presently, meeting regulatory requirements for postbiotics appears less complex than for probiotics in the EU. In the EU, using the term “postbiotics” on food or food supplements requires health claim approval by the European Food Safety Authority and systematic approval as a novel food. Additionally, recent EU regulations pertaining to medical devices explicitly exclude “living organisms” from their scope.⁹¹ The acceptability and implementation of foods available in the market depend greatly on consumer awareness, less inhibition by consumers and utilization of the apt strains in foods. The effect of biopreservation by probiotics and such foods treated in human populations that are widely vulnerable is of great concern. Pregnant women, lactating mothers, infants and old age people constitute a considerable portion of such populations, and the effects of such preservative measures on them are yet to be holistically approached. The probability of such foods generating transmissible antibiotic resistance and the aftermath of probiotics in weight gain is also an area of great concern. The usability of this to severely ill patients and immune-compromised consumers is not yet completely formatted. Thus, these become potential challenges in the implementation of such a novel natural preservative technique.

The main obstacle in the commercialization of this technique is the viability of the method at elevated temperatures, along with the heat stability and sensitivity of the microbiota involved. Also, the selection of microorganisms depends on a wide range of characteristics such as their viability and activity, safety as per norms, adherence to epithelial tissues of the gut in the human host, resistance to bile and acid in the human digestive tract, production of metabolites that can be antimicrobial components, capability to colonize in the gastrointestinal tracts of humans. Much research is further required to establish and utilize this novel technology in the food sector. If applied efficiently, this natural preservative technique can overcome many of the health concerns and issues that society faces today.

Conclusion

The use of probiotic bacteria in a variety of applications, including the food industry and the health sector, has already influenced this field of research. This article assesses the probiotic’s safety, functionality, and technical aspects. In the seafood sector, antimicrobial compounds such as bacteriocins, polymeric chemicals such as extracellular polymeric substances (EPS – Biopolymer), and biosurfactants are often utilized. Additionally, LAB strains have been observed to produce antioxidants that may scavenge free radicals, such as superoxide anions and hydroxyl radicals. However, using biopreservatives comes with certain disadvantages; for instance, bacteriocins have a limited spectrum of activity, diffuse in solid matrices, get inactivated by proteolytic enzymes, interact with bacteriocin-resistant bacteria and other food ingredients, are unstable at higher temperatures and the application of protective cultures is challenging. In the future, it may combine with other nonthermal approaches, clearing the path and developing new hurdle technologies to extend food shelf life. Probiotics may become more common as biopreservatives in food in the future, giving consumers possible health benefits in addition to providing natural, sustainable substitutes for conventional chemical preservatives.

Acknowledgments

None

Funding Sources

The authors received no financial support for this review, authorship, and/or publication                  of this article.

Conflict of Interest

The authors declare no conflict of interest.

Authors Contribution

Muhammed Rameez K V – Investigation, Writing – Original Draft; Santhoshkumar P. –

Investigation, Writing – Original Draft; Yoha K S – Methodology, Writing – Review & Editing; Moses J A – Conceptualization, Methodology, Writing – Review & Editing, Supervision.

Data Availability Statement

Not applicable

Ethics Statement

Not applicable

Informed Consent Statement

Not applicable

Permission to reproduce material from other sources

For the reproduced materials, permission was obtained

References

1. Skariyachan S, Govindarajan S. International Journal of Food Microbiology Biopreservation Potential of Antimicrobial Protein Producing Pediococcus Spp . towards Selected Food Samples in Comparison with Chemical Preservatives. Vol 291. Elsevier; 2019. doi:10.1016/j.ijfoodmicro.2018.12.002
   CrossRef
2. Kurian JK, Raghavan GSV. Conventional and Advanced Thermal Processing Technologies for Enhancing Food Safety. In: ; 2020:447-469. doi:10.1007/978-3-030-42660-6_17
   CrossRef
3. Drishya C, Yoha KS, Perumal AB, Moses JA, Anandharamakrishnan C, Balasubramaniam VM. Impact of nonthermal food processing techniques on mycotoxins and their producing fungi. Int J Food Sci Technol. 2022;57(4):2140-2148. doi:10.1111/ijfs.15444
   CrossRef
4. Djekić I, Velebit B, Pavlić B, et al. Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. Food Eng Rev. 2023;15(4):577-608. doi:10.1007/s12393-023-09354-2
   CrossRef
5. Dilmaçünal T, Kuleaşan H. Novel Strategies for the Reduction of Microbial Degradation of Foods. In: Food Safety and Preservation. Elsevier; 2018:481-520. doi:10.1016/B978-0-12-814956-0.00016-0
   CrossRef
6. Das TK, Pradhan S, Chakrabarti S, Mondal KC, Ghosh K. Current status of probiotic and related health benefits. Appl Food Res. 2022;2(2):100185. doi:10.1016/j.afres.2022.100185
   CrossRef
7. Salminen S, Collado MC, Endo A, et al. The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nat Rev Gastroenterol Hepatol. 2021;18(9):649-667. doi:10.1038/s41575-021-00440-6
   CrossRef
8. Martín R, Langella P. Emerging Health Concepts in the Probiotics Field: Streamlining the Definitions. Front Microbiol. 2019;10. doi:10.3389/fmicb.2019.01047
   CrossRef
9. Leroi F, Cornet J, Chevalier F, et al. Selection of bioprotective cultures for preventing cold-smoked salmon spoilage. Int J Food Microbiol. 2015;213:79-87. doi:10.1016/j.ijfoodmicro.2015.05.005
   CrossRef
10. Bourdichon F, Arias E, Babuchowski A, et al. The forgotten role of food cultures. FEMS Microbiol Lett. 2021;368(14). doi:10.1093/femsle/fnab085
    CrossRef
11. Udayakumar S, Rasika DMD, Priyashantha H, Vidanarachchi JK, Ranadheera CS. Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages. Appl Sci. 2022;12(22):11737. doi:10.3390/app122211737
    CrossRef
12. Oluk CA, Karaca OB. The Current Approaches and Challenges of Biopreservation. In: Food Safety and Preservation. Elsevier; 2018:565-597. doi:10.1016/B978-0-12-814956-0.00018-4
    CrossRef
13. Ray B. The Need for Food Biopreservation. Published online July 2019:1-23. doi:10.1201/9781351072069-1
14. Clemens R, Pressman P, Hayes AW. Food additives toxicology. In: History of Food and Nutrition Toxicology. Elsevier; 2023:87-102. doi:10.1016/B978-0-12-821261-5.00001-5
    CrossRef
15. Mesías FJ, Martín A, Hernández A. Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit. Food Res Int. 2021;150:110749. doi:10.1016/j.foodres.2021.110749
    CrossRef
16. Singh VP. Recent approaches in food bio-preservation – a review. Open Vet J. 2018;8(1):104. doi:10.4314/ovj.v8i1.16
    CrossRef
17. Garvey M. Bacteriophages and Food Production: Biocontrol and Bio-Preservation Options for Food Safety. Antibiotics. 2022;11(10):1324. doi:10.3390/antibiotics11101324
    CrossRef
18. Kostov G, Denkova-Kostova R, Denkova Z, et al. Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective. Food Sci Appl Biotechnol. 2020;3(2):167. doi:10.30721/fsab2020.v3.i2.93
    CrossRef
19. Palanivelu J, Thanigaivel S, Vickram S, Dey N, Mihaylova D, Desseva I. Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability. Appl Sci. 2022;12(1):455. doi:10.3390/app12010455
    CrossRef
20. Teneva D, Denev P. Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives. Microorganisms. 2023;11(8):1896. doi:10.3390/ microorganisms11081896
    CrossRef
21. Dhanda S, Kumar P, Bansal P, Singh J, Dhanda S. Identification, Purification, Characterization and Biopreservation Potential of Antimicrobial Peptide of Pediococcus acidilactici NCDC 252. Int J Pept Res Ther. 2023;29(1):15. doi:10.1007/s10989-022-10485-z
    CrossRef
22. Ng KR, Lyu X, Mark R, Chen WN. Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast: Potential as natural food preservatives. Food Chem. 2019;270:123-129. doi:10.1016/j.foodchem.2018.07.077
    CrossRef
23. Ramos-Vivas J, Elexpuru-Zabaleta M, Samano ML, et al. Phages and Enzybiotics in Food Biopreservation. Molecules. 2021;26(17):5138. doi:10.3390/molecules26175138
    CrossRef
24. Abouloifa H, Gaamouche S, Rokni Y, et al. Antifungal activity of probiotic Lactobacillus strains isolated from natural fermented green olives and their application as food bio-preservative. Biol Control. 2021;152:104450. doi:10.1016/j.biocontrol.2020.104450
    CrossRef
25. Ben Braïek O, Morandi S, Cremonesi P, Smaoui S, Hani K, Ghrairi T. Biotechnological potential, probiotic and safety properties of newly isolated enterocin-producing Enterococcus lactis strains. LWT. 2018;92:361-370. doi:10.1016/j.lwt.2018.02.045
    CrossRef
26. Punia Bangar S, Suri S, Trif M, Ozogul F. Organic acids production from lactic acid bacteria: A preservation approach. Food Biosci. 2022;46:101615. doi:10.1016/j.fbio.2022.101615
    CrossRef
27. Luz C, D’Opazo V, Quiles JM, Romano R, Mañes J, Meca G. Biopreservation of tomatoes using fermented media by lactic acid bacteria. LWT. 2020;130:109618. doi:10.1016/j.lwt.2020.109618
    CrossRef
28. Abouloifa H, Hasnaoui I, Rokni Y, et al. Antifungal activity of lactic acid bacteria and their application in food biopreservation. In: ; 2022:33-77. doi:10.1016/bs.aambs.2022.07.001
    CrossRef
29. Nasrollahzadeh A, Mokhtari S, Khomeiri M, Saris PEJ. Antifungal Preservation of Food by Lactic Acid Bacteria. Foods. 2022;11(3):395. doi:10.3390/foods11030395
    CrossRef
30. Kaveh S, Hashemi SMB, Abedi E, Amiri MJ, Conte FL. Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites. Sustainability. 2023;15(13):10154. doi:10.3390/su151310154
    CrossRef
31. Chen SY, Yang RS, Ci BQ, et al. A novel bacteriocin against multiple foodborne pathogens from Lacticaseibacillus rhamnosus isolated from juice ferments: ATF perfusion-based preparation of viable cells, characterization, antibacterial and antibiofilm activity. Curr Res Food Sci. 2023;6:100484. doi:10.1016/j.crfs.2023.100484
    CrossRef
32. Dindhoria K, Kumar S, Baliyan N, Raphel S, Halami PM, Kumar R. Bacillus licheniformis MCC 2514 genome sequencing and functional annotation for providing genetic evidence for probiotic gut adhesion properties and its applicability as a bio-preservative agent. Gene. 2022;840:146744. doi:10.1016/j.gene.2022.146744
    CrossRef
33. Miranda C, Contente D, Igrejas G, Câmara SPA, Dapkevicius M de LE, Poeta P. Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health. Foods. 2021;10(9):2092. doi:10.3390/foods10092092
    CrossRef
34. Ryu EH, Yang EJ, Woo ER, Chang HC. Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi. Food Microbiol. 2014;41:19-26. doi:10.1016/j.fm.2014.01.011
    CrossRef
35. Bisson G, Comuzzi C, Giordani E, Poletti D, Boaro M, Marino M. An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets. Carbohydr Polym. 2023;301:120363. doi:10.1016/j.carbpol.2022.120363
    CrossRef
36. Álvarez A, Manjarres JJ, Ramírez C, Bolívar G. Use of an exopolysaccharide-based edible coating and lactic acid bacteria with antifungal activity to preserve the postharvest quality of cherry tomato. LWT. 2021;151:112225. doi:10.1016/j.lwt.2021.112225
    CrossRef
37. Carrero‐Puentes S, Fuenmayor C, Jiménez‐Pérez C, et al. Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus. J Food Process Preserv. 2022;46(6). doi:10.1111/jfpp.16095
    CrossRef
38. Korcz E, Varga L. Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry. Trends Food Sci Technol. 2021;110:375-384. doi:10.1016/j.tifs.2021.02.014
    CrossRef
39. Agriopoulou S, Stamatelopoulou E, Sachadyn-Król M, Varzakas T. Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects. Microorganisms. 2020;8(6):952. doi:10.3390/microorganisms8060952
    CrossRef
40. Raj T, Chandrasekhar K, Kumar AN, Kim SH. Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries. Syst Microbiol Biomanufacturing. 2022;2(1):14-40. doi:10.1007/s43393-021-00044-w
    CrossRef
41. Verma DK, Thakur M, Singh S, et al. Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application. Food Biosci. 2022;46:101594. doi:10.1016/j.fbio.2022.101594
    CrossRef
42. Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products. Microorganisms. 2022;10(10):2058. doi:10.3390/ microorganisms10102058
    CrossRef
43. Neffe-skoci K, Rzepkowska A, Szydłowska A. Of Probiotics in Food Production.; 2018. doi:10.1016/B978-0-12-811446-9/00003-4
44. Vermeiren L, Devlieghere F, Debevere J. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int J Food Microbiol. 2004;96(2):149-164. doi:10.1016/j.ijfoodmicro.2004.03.016
    CrossRef
45. Ghanbari M, Jami M, Domig KJ, Kneifel W. Seafood biopreservation by lactic acid bacteria – A review. LWT – Food Sci Technol. 2013;54(2):315-324. doi:10.1016/j.lwt.2013.05.039
    CrossRef
46. López de Lacey AM, López-Caballero ME, Montero P. Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life. LWT – Food Sci Technol. 2014;55(2):559-564. doi:10.1016/j.lwt.2013.09.028
    CrossRef
47. Delcarlo SB, Parada R, Schelegueda LI, Vallejo M, Marguet ER, Campos CA. From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation. LWT. 2019;110:239-246. doi:10.1016/j.lwt.2019.04.079
    CrossRef
48. Khalili Sadaghiani S, Aliakbarlu J, Tajik H, Mahmoudian A. Anti‐listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef. J Food Saf. 2019;39(6):e12709. doi:10.1111/jfs.12709
    CrossRef
49. Yildirim Z, Yerlikaya S, Öncül N, Sakin T. Inhibitory Effect of Lactococcin BZ Against Listeria innocua and Indigenous Microbiota of Fresh Beef. Food Technol Biotechnol. 2016;54(3):317. doi:10.17113/FTB.54.03.16.4373
    CrossRef
50. Xie Y, Zhang M, Gao X, et al. Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage. J Appl Microbiol. 2018;125(4):1108-1116. doi:10.1111/JAM.13912
    CrossRef
51. Kumar Y, Kaur K, Shahi AK, Kairam N, Tyagi SK. Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion. LWT – Food Sci Technol. 2017;79:135-144. doi:10.1016/j.lwt.2017.01.028
    CrossRef
52. Hu ZY, Balay D, Hu Y, McMullen LM, Gänzle MG. Effect of chitosan, and bacteriocin – Producing Carnobacterium maltaromaticum on survival of Escherichia coli and Salmonella Typhimurium on beef. Int J Food Microbiol. 2019;290:68-75. doi:10.1016/J.IJFOODMICRO.2018.10.003
    CrossRef
53. CHAKCHOUK-MTIBAA A, SMAOUI S, KTARI N, et al. Biopreservative Efficacy of Bacteriocin BacFL31 in Raw Ground Turkey Meat in terms of Microbiological, Physicochemical, and Sensory Qualities. Biocontrol Sci. 2017;22(2):67-77. doi:10.4265/bio.22.67
    CrossRef
54. Le N, Bach L, Nguyen D, et al. Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative. Int J Environ Res Public Health. 2019;16(6):1017. doi:10.3390/ijerph16061017
    CrossRef
55. Favaro L, Barretto Penna AL, Todorov SD. Bacteriocinogenic LAB from cheeses – Application in biopreservation? Trends Food Sci Technol. 2015;41(1):37-48. doi:10.1016/j.tifs.2014.09.001
    CrossRef
56. Yildirim Z, Öncül N, Yildirim M, Karabiyikli. Application of lactococcin BZ and enterocin KP against Listeria monocytogenes in milk as biopreservation agents. Acta Aliment. 2016;45(4):486-492. doi:10.1556/066.2016.45.4.4
    CrossRef
57. Milioni C, Martínez B, Degl’Innocenti S, et al. A novel bacteriocin produced by Lactobacillus plantarum LpU4 as a valuable candidate for biopreservation in artisanal raw milk cheese. Dairy Sci Technol. 2015;95(4):479-494. doi:10.1007/s13594-015-0230-9
    CrossRef
58. Lakhlifi T, Es-Sbata I, Eloirdi S, El Aamri L, Zouhair R, Belhaj A. Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds. Food Biotechnol. 2021;35(4):327-348. doi:10.1080/08905436.2021.1980004
    CrossRef
59. Shehata MG, Alsulami T, El-Aziz NMA, et al. Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese. Toxins (Basel). 2024;16(2):93. doi:10.3390/toxins16020093
    CrossRef
60. Ramos B, Brandão TRS, Teixeira P, Silva CLM. Biopreservation Approaches to Reduce Listeria Monocytogenes in Fresh Vegetables. Vol 85. Elsevier Ltd; 2020. doi:10.1016/j.fm.2019.103282
    CrossRef
61. Iglesias MB, Echeverría G, Viñas I, López ML, Abadias M. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. LWT. 2018;87:581-588. doi:10.1016/J.LWT.2017.09.025
    CrossRef
62. Russo P, Peña N, de Chiara MLV, Amodio ML, Colelli G, Spano G. Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe. Food Res Int. 2015;77:762-772. doi:10.1016/j.foodres.2015.08.033
    CrossRef
63. Truchado P, Elsser-Gravesen A, Gil MI, Allende A. Post-process treatments are effective strategies to reduce Listeria monocytogenes on the surface of leafy greens: A pilot study. Int J Food Microbiol. 2020;313:108390. doi:10.1016/J.IJFOODMICRO.2019.108390
    CrossRef
64. Zdziobek P, Jodłowski GS, Strzelec EA. Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum. Molecules. 2023;28(12):4594. doi:10.3390/molecules28124594
    CrossRef
65. Abadias M, Altisent R, Usall J, Torres R, Oliveira M, Viñas I. Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7. Postharvest Biol Technol. 2014;96:69-77. doi:10.1016/j.postharvbio.2014.05.010
    CrossRef
66. Sri Sneha J V., Dharumadurai D. Biopreservation of Fruits and Vegetables Using Postbiotics. In: ; 2024:363-368. doi:10.1007/978-1-0716-3421-9_49
    CrossRef
67. Islam S, Biswas S, Jabin T, et al. Probiotic potential of Lactobacillus plantarum DMR14 for preserving and extending shelf life of fruits and fruit juice. Heliyon. 2023;9(6):e17382. doi:10.1016/j.heliyon.2023.e17382
    CrossRef
68. Axel C, Röcker B, Brosnan B, et al. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiol. 2015;47:36-44. doi:10.1016/J.FM.2014.10.005
    CrossRef
69. Axel C, Brosnan B, Zannini E, et al. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Appl Microbiol Biotechnol 2015 1004. 2015;100(4):1701-1711. doi:10.1007/S00253-015-7051-X
    CrossRef
70. Szydłowska A, Siwińska J, Kołożyn-Krajewska D. Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food. http://mc.manuscriptcentral.com/tcyt. 2021;19(1):691-700. doi:10.1080/19476337.2021.1963320
    CrossRef
71. Adesulu-Dahunsi AT, Dahunsi SO, Ajayeoba TA. Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension. Front Microbiol. 2022;13. doi:10.3389/fmicb.2022.684730
    CrossRef
72. Shehata MG, Badr AN, El Sohaimy SA, Asker D, Awad TS. Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Ann Agric Sci. 2019;64(1):71-78. doi:10.1016/j.aoas.2019.05.002
    CrossRef
73. Ramazanidoroh F, Hosseininezhad M, Shahrampour D, Wu X. Edible Packaging as a Functional Carrier of Prebiotics, Probiotics, and Postbiotics to Boost Food Safety, Quality, and Shelf Life. Probiotics Antimicrob Proteins. Published online June 30, 2023. doi:10.1007/s12602-023-10110-5
    CrossRef
74. Mohammadi R, Moradi M, Tajik H, Molaei R. Potential application of postbiotics metabolites from bioprotective culture to fabricate bacterial nanocellulose based antimicrobial packaging material. Int J Biol Macromol. 2022;220:528-536. doi:10.1016/j.ijbiomac.2022.08.108
    CrossRef
75. Poornachandra Rao K, Deepthi B V., Rakesh S, Ganesh T, Achar P, Sreenivasa MY. Antiaflatoxigenic Potential of Cell-Free Supernatant from Lactobacillus plantarum MYS44 Against Aspergillus parasiticus. Probiotics Antimicrob Proteins. 2019;11(1):55-64. doi:10.1007/s12602-017-9338-y
    CrossRef
76. Stupar J, Hoel S, Strømseth S, Lerfall J, Rustad T, Jakobsen AN. Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms. Heliyon. 2023;9(9):e19887. doi:10.1016/j.heliyon.2023.e19887
    CrossRef
77. Feliatra F, Muchlisin ZA, Teruna HY, Utamy WR, Nursyirwani N, Dahliaty A. Potential of bacteriocins produced by probiotic bacteria isolated from tiger shrimp and prawns as antibacterial to Vibrio, Pseudomonas, and Aeromonas species on fish. F1000Research. 2018;7:415. doi:10.12688/f1000research.13958.1
    CrossRef
78. Abdhul K, Ganesh M, Shanmughapriya S, et al. Bacteriocinogenic potential of a probiotic strain Bacillus coagulans [BDU3] from Ngari. Int J Biol Macromol. 2015;79:800-806. doi:10.1016/j.ijbiomac.2015.06.005
    CrossRef
79. Lv X, Ma H, Sun M, et al. A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot (Scophthalmus maximus) fillets. Food Control. 2018;89:22-31. doi:10.1016/j.foodcont.2018.02.002
    CrossRef
80. Colás-Medà P, Viñas I, Alegre I. Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products. Antibiotics. 2023;12(2):414. doi:10.3390/antibiotics12020414
    CrossRef
81. Trabelsi I, Ben Slima S, Ktari N, et al. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage. Meat Sci. 2019;154:29-36. doi:10.1016/j.meatsci.2019.04.005
    CrossRef
82. Kalhoro MS, Anal AK, Kalhoro DH, Hussain T, Murtaza G, Mangi MH. Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk. Aqib AI, ed. Oxid Med Cell Longev. 2023;2023:1-10. doi:10.1155/2023/8475995
    CrossRef
83. Estilarte ML, Tymczyszyn EE, Serradell M de los Á, Carasi P. Freeze-drying of Enterococcus durans: Effect on their probiotics and biopreservative properties. LWT. 2021;137:110496. doi:10.1016/j.lwt.2020.110496
    CrossRef
84. Almutairi B, Turner MS, Fletcher MT, Sultanbawa Y. The impact of commercial prebiotics on the growth, survival and nisin production by Lactococcus lactis 537 in milk. LWT. 2021;137:110356. doi:10.1016/j.lwt.2020.110356
    CrossRef
85. Abouloifa H, Rokni Y, Hasnaoui I, et al. Characterization of antimicrobial compounds obtained from the potential probiotic Lactiplantibacillus plantarum S61 and their application as a biopreservative agent. Brazilian J Microbiol. 2022;53(3):1501-1513. doi:10.1007/s42770-022-00791-5
    CrossRef
86. Duraisamy S, Balakrishnan S, Jayachandran J, Husain F, Kumarasamy A. Effect of Bacillus cereus peptide conjugated with nanoporous silica on inactivation of Listeria monocytogenes in apple juice, as an ecofriendly preservative. Environ Sci Pollut Res. 2018;25(29):29345-29355. doi:10.1007/s11356-018-2882-5
    CrossRef
87. Plessas S, Mantzourani I, Terpou A, Bekatorou A. Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice. Foods. 2023;13(1):111. doi:10.3390/foods13010111
    CrossRef
88. Homayouni-rad A, Oroojzadeh P, Abbasi A. The Effect of Yeast Kluyveromyces marxianus as a Probiotic on the Microbiological and Sensorial Properties of Set Yoghurt during Refrigerated Storage. J Ardabil Univ Med Sci. 2021;20(2):254-268. doi:10.52547/jarums.20.2.254
    CrossRef
89. Ulpathakumbura CP, Ranadheera CS, Senavirathne ND, Jayawardene LPINP, Prasanna PHP, Vidanarachchi JK. Effect of biopreservatives on microbial, physico-chemical and sensory properties of Cheddar cheese. Food Biosci. 2016;13:21-25. doi:10.1016/j.fbio.2015.12.003
    CrossRef
90. Homayouni Rad A, Aghebati-MalekiLeili, Hossein Samadi Kafil, Neda Gilani, Abbasi Amin, Khani N. Postbiotics, as Dynamic Biomolecules, and Their Promising Role in Promoting Food Safety. Biointerface Res Appl Chem. 2021;11(6):14529-14544. doi:10.33263/BRIAC116.1452914544
    CrossRef
91. Vinderola G, Sanders ME, Salminen S, Szajewska H. Postbiotics: The concept and their use in healthy populations. Front Nutr. 2022;9. doi:10.3389/fnut.2022.1002213
    CrossRef