Use of Enterocins-Producing Lactic Acid Bacteria for Food Biopreservation: Diversity and Functional Insights

Food safety and shelf-life stability continue to drive the search for natural antimicrobial agents for effective food biopreservation. Enterocins; a group of bacteriocins produced by Enterococcus species within lactic acid bacteria, exhibit high stability during food processing and strong inhibitory activity against major foodborne pathogens, particularly Gram-positive bacteria. Their antimicrobial action involves membrane interaction, receptor-mediated binding, pore formation, and disruption of cellular homeostasis. This review aims to integrate current knowledge on enterocin producer diversity and gene-cluster organization with their mechanisms of action, application formats, including protective cultures, purified and semi-purified peptides, emerging delivery systems, and associated safety and regulatory considerations. By linking molecular characteristics to practical applications and compliance requirements, this review provides a framework for the realistic implementation of enterocins as food biopreservatives.