Riska Faradila, Tri Eko Susilorini, Herly Evanuarini, Lilik Eka Radiati, Puguh Surjowardojo, Khothibul Umam Al-Awwaly, Amelia Arum Ramadhani
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. © 2026 by the authors. Licensee ResearchersLinks Ltd, England, UK.
Faculty of Animal Science, Universitas Brawijaya, East Java, Malang, Indonesia; Department of Animal Science, Universitas Nahdlatul Ulama Blitar, East Java, Indonesia; Department of Animal Science, Universitas Tanjungpura, West Kalimantan, Pontianak, Indonesia
