Biopreservation of Meat and Fish Products Using Postbiotics

Antimicrobial peptides called bacteriocins are produced by the ribosome and can halt the growth of harmful or decaying bacteria. Most bacteriocins are considered safe for human consumption, making lactic acid bacteria (LAB) the most researched bacteriocin-producing microorganisms. LAB have extensive potential for use in food biopreservation. There has been much research on the bacteriocins and/or bacteriocins that LAB create, with a particular focus on those that are found in milk and dairy products. Meanwhile, research into meat and animal product isolates is scantier. Bacteriocins including sakacin, enterocin, pentocin, pediocin, and nisin, many of which have the potential to be used in food biopreservation, are produced by the majority of the microorganisms investigated, which include Lactococcus, Pediococcus, Enterococcus, and Lactobacillus.