Abstract

The growing threat of antimicrobial resistance has intensified the search for alternatives to conventional antibiotics. Antimicrobial peptides (AMPs) are natural bioactive molecules with broad-spectrum activity against pathogenic microorganisms. Among these, bacteriocins produced by lactic acid bacteria (LAB) are recognized as safe and effective natural food preservatives. They inhibit microbial growth primarily through membrane disruption. Well-known bacteriocins, such as nisin and pediocin, are widely used in food preservation. Owing to their antimicrobial efficacy, safety, and minimal effects on food quality, AMPs and bacteriocins offer promising solutions for enhancing food safety and combating antimicrobial resistance.