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Prot."],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The persistence of microbial agents in foods, especially spore forming bacteria is one of the most significant challenges to food preservation and safety, undermining product quality, shelf life, and consumer health. The use of traditional control methods, including thermal processing and chemical preservatives, are increasingly limited by consumer demands for minimally processed foods, and the emergence of resistant microbial strains. Advances have been made in the use of probiotics like lactic acid bacteria (LAB) and their biometabolites like bacteriocins in food processing and preservation, particularly to control biofilm and endospore forming pathogens including\n                    <jats:italic>Bacillus<\/jats:italic>\n                    sp.,\n                    <jats:italic>Listeria<\/jats:italic>\n                    sp.,\n                    <jats:italic>Staphylococcus<\/jats:italic>\n                    sp.,\n                    <jats:italic>Clostridium<\/jats:italic>\n                    sp.,\n                    <jats:italic>E. coli<\/jats:italic>\n                    etc. in foods and food processing plants\/surfaces. Given the ability of these organisms to cause foodborne illness and form resilient biofilms in the food processing ecosystem and their resistance to the conventional method of their elimination, the antimicrobial peptides (bacteriocins) are gaining increasing prominence as useful alternatives to synthetic antimicrobials in enhancing food safety and combating the threats of these pathogens. This review addresses current information on the inhibition of persistent microbial spoilage contaminants, biofilm-forming pathogens, and spore formers of interest to the food industry using LAB and their bacteriocins. Current developments in isolation, characterization, and mode of action of bacteriocins are explored, including synergistic activity with other preservative hurdle techniques such as encapsulation, and nanobiotechnology. Importantly, there is a focus on the utilization of molecular and omics-based approaches to enable a better understanding of bacteriocin biosynthesis, gene regulation, host-microbe interactions and gut microbiome regulation potential of probiotic LABs, permitting the rational development of targeted and strain-specific interventions. Developments in the incorporation of bacteriocin-producing LAB into functional starter cultures and bio-protective products, and challenges in stability, regulatory approval, and scalability for industrial use, are also discussed in the paper. Despite their considerable potential, broader translation remains constrained by regulatory requirements, production and formulation costs, variable efficacy in complex food matrices, and the limited validation of many candidate bacteriocins beyond laboratory and model-food systems. Collectively, these advances position LAB and their bacteriocins at the leading edge of developing sustainable, clean-label, and efficacious functional foods and food preservation systems. Their functionality can be expanded by integrating genomics, synthetic biology, and predictive modeling for the maximization of their biopreservative potential in diverse food matrices and in gut microbiota modulation.\n                  <\/jats:p>","DOI":"10.1007\/s12602-026-11201-9","type":"journal-article","created":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T07:50:23Z","timestamp":1788940223000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Harnessing Probiotic LAB and Bacteriocins for Clean-Label Food Processing and Biopreservation: Omics, Molecular Innovations and Industrial Applications"],"prefix":"10.1007","author":[{"given":"Christian Kosisochukwu","family":"Anumudu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chijioke Christopher","family":"Uhegwu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teyfik","family":"\u00c7elen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,9,9]]},"reference":[{"key":"11201_CR1","doi-asserted-by":"publisher","first-page":"58","DOI":"10.1016\/j.foodres.2017.07.022","volume":"99","author":"D Asioli","year":"2017","unstructured":"Asioli D et al (2017) Making sense of the clean label trends: A review of consumer food choice behavior and discussion of industry implications. 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