# Lactic Acid Bacteria as Natural Antimicrobials: Biofilm Control in Food and Food Industry

## TL;DR

This paper explores how lactic acid bacteria can naturally control harmful biofilms in food systems, offering eco-friendly alternatives to traditional chemical methods.

## Contribution

The paper highlights novel LAB-based strategies, including antimicrobial coatings and nanotechnology, for sustainable biofilm control in food industries.

## Key findings

- Lactic acid bacteria produce antimicrobial metabolites that effectively inhibit biofilms of foodborne pathogens.
- LAB-based techniques like biosurfactant cleaning agents and probiotic coatings offer sustainable food preservation solutions.
- Nanotechnology enhances LAB applications by improving metabolite stability and controlled release.

## Abstract

Biofilm production by foodborne pathogens poses significant challenges to food safety and quality, leading to contamination, deterioration, and substantial economic losses for the food industry. Traditional biofilm control methods, such as chemical disinfectants, antibiotics, and preservatives, are sometimes ineffective against persistent biofilms, raising concerns about antimicrobial resistance and the accumulation of chemical residues. Lactic acid bacteria (LAB) have emerged as attractive natural biocontrol agents due to their ability to produce a wide range of antimicrobial secondary metabolites, including bacteriocins, organic acids, hydrogen peroxide, and biosurfactants. This paper thoroughly examines the effect of LAB and their metabolites in preventing and destroying biofilms generated by bacteria relevant to food systems, including Listeria monocytogenes, Salmonella enterica, Escherichia coli, and Pseudomonas spp. The processes causing LAB-mediated biofilm attenuation are thoroughly investigated, including competition for nutrients and adhesion sites, interference with quorum sensing (QS), and metabolic inhibition. Furthermore, recent breakthroughs in LAB-based techniques for food preservation and facility hygiene are discussed, including the creation of LAB-derived antimicrobial coatings, biosurfactant-based cleaning agents, and probiotic bio-coatings for industrial sanitation. The incorporation of nanotechnology has enhanced LAB applications by enabling the creation of LAB-mediated metallic nanoparticles and encapsulated formulations that improve metabolite stability and facilitate controlled release. The combination of LAB metabolites, natural preservatives, and eco-friendly materials in active packaging provides sustainable alternatives to synthetic chemicals. Overall, this review emphasizes the potential of LAB and their bioactive derivatives as environmentally friendly and practical tools for controlling biofilms and preserving food, thereby promoting safer food production systems and accelerating the food industry’s transition to green, sustainable technologies.