Figures (6)  Tables (1)

    • Figure 1. 

      Sources and biodiversity of microbial natural products (created with Freepik, https://freepik.com).

    • Figure 2. 

      Classification of microbial natural products (created with Freepik, https://freepik.com).

    • Figure 3. 

      Biosynthetic pathways and genetic basis (created with Freepik, https://freepik.com).

    • Figure 4. 

      Biochemical mechanisms of microbial natural products against foodborne pathogens and spoilage microorganisms (created with Freepik, https://freepik.com).

    • Figure 5. 

      Schematic overview of microbial natural products as sustainable safeguards for food safety.

    • Figure 6. 

      Industrial applications and challenges (created with Freepik, https://freepik.com).

    • Product class Key examples Efficacy Stability Regulatory status Limitations
      Bacteriocins Nisin, pediocin High vs. Gram-positive Heat-stable
      (acid pH)      		 FDA/EFSA
      approved (nisin)      		 Narrow spectrum; resistance risk[33]
      Organic acids Lactic acid, acetic acid Moderate–broad Highly stable GRAS May alter food sensory profile[31]
      Antifungals Natamycin High vs. molds/yeasts Stable at low pH FDA-approved Limited antibacterial activity[34]
      Enzymes Lysozyme, laccase Selective pH/temp sensitive GRAS Costly purification[35]
      Plant-derived
      antimicrobials      		 Thymol, carvacrol Moderate–high Volatile; low stability Generally GRAS Strong odor; formulation issues[35]
      Note: 'vs.' in the Efficacy and Stability columns denotes comparative performance against the indicated targets (e.g., "High vs. Gram-positive" means high efficacy against Gram-positive bacteria; "High vs. molds/yeasts" means high antifungal activity against molds and yeasts). LAB, lactic acid bacteria; GRAS, generally recognized as safe; AMR, antimicrobial resistance.

      Table 1. 

      Comparative evaluation of microbial natural products for food preservation.