LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest

The ongoing occurrence of foodborne diseases and the imperative need for efficient spoilage and pathogen control in food products constitute a critical challenge for the food industry. The rising demand of consumers for safe, healthy, and clean-label food products has led to an increased in-terest in natural antimicrobial alternatives. Lactic Acid Bacteria (LAB) have proven their value in the food industry in recent years, also in reason of their antagonistic properties against undesired microbes and of significant related protechnological attributes. The natural antimicrobial com-pounds produced by LAB exhibit inhibitory effects on pathogens and effectively inhibit the activi-ty of food spoilage organisms. Applying LAB secondary metabolites, notably bacteriocins, organic acids and others, has found commercial utility across multiple food sectors, effectively preventing the proliferation of undesirable microorganisms and simultaneously enhancing the sensory prop-erties and overall quality of various food products. This review comprehensively explores the natural microbial compounds produced by LAB, specifically focusing on their antimicrobial action in developing effective and sustainable microbial management. Additionally, it highlights their strategic application across various technological contexts within the food industry.