Xiaoyu Chen 1,†, Huili Bai 1,2,†, Weiliang Mo 3, Xunan Zheng 3, Hailan Chen 1, Yangyan Yin 1,2, Yuying Liao 2,Zhongwei Chen 2, Qingchi Shi 3, Zecheng Zuo 3, Zhengmin Liang 1,* and Hao Peng 2,*
【作者单位】
1Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Scienceand Technology, Guangxi University, Nanning 530004, China;
2Guangxi Key Laboratory of Veterinary Biotechnology, Guangxi Veterinary Research Institute,
Nanning 530001, China;
3Jilin Province Engineering Laboratory of Plant Genetic Improvement, College of Plant Science, Jilin University
†These authors contributed equally to this work.
*These authors contributed equally as corresponding authors.
International Journal of Molecular Sciences. 2025; 26(9):4124. https://doi.org/10.3390/ijms26094124
Abstract
Antibiotic-resistant bacteria are major contributors to food spoilage, animal diseases, and the emergence of multidrug-resistant (MDR) bacteria in healthcare, highlighting
the urgent need for effective treatments. Bacteriocins produced by lactic acid bacteria (LAB)
have gained attention for their non-toxic nature and strong antimicrobial properties. LABderived bacteriocins have been successfully applied in food preservation and are classified
by the U.S. Food and Drug Administration (FDA) as ‘food-grade’ or ‘generally recognized
as safe’(GRAS). This review summarizes recent progress in the production, purification,
and emerging applications of LAB bacteriocins. It emphasizes their versatility in food
preservation, agriculture, and medicine, providing insights into their role in antimicrobial
development and functional food innovation.
Keywords antimicrobial peptides; LAB bacteriocins; antimicrobial resistance; antimicrobial
mechanism; food preservation; agricultural antimicrobials