[1]

Bisht V, Das B, Hussain A, Kumar V, Navani NK. 2024. Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety. npj Science of Food 8(1):67

doi: 10.1038/s41538-024-00304-8
[2]

Singh B, Kumar N, Yadav A, Rohan, Bhandari K. 2025. Harnessing the power of bacteriocins: a comprehensive review on sources, mechanisms, and applications in food preservation and safety. Current Microbiology 82(4):174

doi: 10.1007/s00284-025-04155-8
[3]

Ray B, Bhunia A. 2025. Fundamental Food Microbiology. 6th ed. Boca Raton: CRC Press. 538 pp. doi: 10.1201/9781003346616
[4]

Krysenko S, Wohlleben W. 2024. Role of carbon, nitrogen, phosphate and sulfur metabolism in secondary metabolism precursor supply in Streptomyces spp. Microorganisms 12(8):1571

doi: 10.3390/microorganisms12081571
[5]

Gwadabe HA, Elelu SA, Innocent MO, Ibrahim GO, Adekunle IJ, et al. 2025. Exploring local-to-global win-win strategies for infectious disease control: enhancing human health and sustainability. Biological Sciences 5(1):850−864

doi: 10.55006/biolsciences.2025.5104
[6]

Charlton NC, Mastyugin M, Török B, Török M. 2023. Structural features of small molecule antioxidants and strategic modifications to improve potential bioactivity. Molecules 28(3):1057

doi: 10.3390/molecules28031057
[7]

Hug JJ, Krug D, Müller R. 2020. Bacteria as genetically programmable producers of bioactive natural products. Nature Reviews Chemistry 4(4):172−193

doi: 10.1038/s41570-020-0176-1
[8]

Demirgül F, Kaya Hİ, Ucar RA, Mitaf NA, Şimşek Ö, et al. 2025. Expanding layers of bacteriocin applications: from food preservation to human health interventions. Fermentation 11(3):142

doi: 10.3390/fermentation11030142
[9]

Mokoena MP, Omatola CA, Olaniran AO. 2021. Applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens. Molecules 26(22):7055

doi: 10.3390/molecules26227055
[10]

Garg S. 2026. The importance of fungal biotechnology for sustainable applications. Trends in Biotechnology 44(1):79–91

doi: 10.1016/j.tibtech.2025.06.010
[11]

Ofoedum AF, Uyanwa NC, Chikelu EC, Iroagba LN, Ugwoezuonu JN, et al. 2024. Primary and secondary metabolites as products of microbial metabolism: uses and application in foods, pharmaceutical and allied industries. A review. European Journal of Applied Science, Engineering and Technology 2(2):4−16

doi: 10.59324/ejaset.2024.2(2).01
[12]

Shahbaz A, Hussain N, Saba S. 2023. Actinomycetes, cyanobacteria, and fungi: a rich source of bioactive molecules. In Microbial Biomolecules, eds. Kumar A, Bilal M, Ferreira LFR, Kumari M. Cambridge, MA: Academic Press. pp. 113–133 doi: 10.1016/B978-0-323-99476-7.00015-6
[13]

Oyewole OA, Izuafa A, Ayomide IA. 2026. Microbial-derived bioactive metabolites as next-generation solutions for sustainable food preservation and safety. Applied Research 5:e70080

doi: 10.1002/appl.7008
[14]

Kocyigit E, Kocaadam-Bozkurt B, Bozkurt O, Ağagündüz D, Capasso R, et al. 2023. Plant toxic proteins: their biological activities, mechanism of action and removal strategies. Toxins 15(6):356

doi: 10.3390/toxins15060356
[15]

Houglum JE, Harrelson GL, Seefeldt TM. 2024. Drugs for treating infections. In Principles of Pharmacology for Athletic Trainers. 3rd ed. New York: Routledge. pp. 74–95 doi: 10.4324/9781003525936
[16]

Branda F, Petrosillo N, Ceccarelli G, Giovanetti M, De Vito A, et al. 2025. Antifungal agents in the 21st century: advances, challenges, and future perspectives. Infectious Disease Reports 17(4):91

doi: 10.3390/idr17040091
[17]

Rahman MS, Soltani S, LaPointe G, Karboune S, Fliss I. 2025. Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems. Frontiers in Microbiology 16:1580670

doi: 10.3389/fmicb.2025.1580670
[18]

Atasoy M, Álvarez Ordóñez A, Cenian A, Djukić-Vuković A, Lund PA, et al. 2024. Exploitation of microbial activities at low pH to enhance planetary health. FEMS Microbiology Reviews 48(1):fuad062

doi: 10.1093/femsre/fuad062
[19]

Kaur N, Banik N. 2024. Industrial applications of solid base catalysis. In Solid Base Catalysts: Synthesis, Characterization, and Applications, eds. Tomar R, Pant KK, Chandra R. Germany: Wiley-VCH. pp. 169–231 doi: 10.1002/9783527846719.ch7
[20]

Sun R, Guo F, Zhang Y, Shao H, Yang X, et al. 2025. Biological activity of secondary metabolites of actinomycetes and their potential sources as antineoplastic drugs: a review. Frontiers in Microbiology 16:1550516

doi: 10.3389/fmicb.2025.1550516
[21]

Lanier ER, Andersen TB, Hamberger B. 2023. Plant terpene specialized metabolism: complex networks or simple linear pathways? The Plant Journal 114(5):1178−1201

doi: 10.1111/tpj.16177
[22]

Tippelt A, Nett M. 2021. Saccharomyces cerevisiae as host for the recombinant production of polyketides and nonribosomal peptides. Microbial Cell Factories 20(1):161

doi: 10.1186/s12934-021-01650-y
[23]

Sabar M, Mustafa SE, Ijaz M, Khan RAR, Shahzadi F, et al. 2024. Rice breeding for yield improvement through traditional and modern genetic tools. European Journal of Ecology, Biology and Agriculture 1(1):14−19

doi: 10.59324/ejeba.2024.1(1).02
[24]

Krawczyk SJ, Leśniczak-Staszak M, Gowin E, Szaflarski W. 2024. Mechanistic insights into clinically relevant ribosome-targeting antibiotics. Biomolecules 14(10):1263

doi: 10.3390/biom14101263
[25]

Ganesan N, Mishra B, Felix L, Mylonakis E. 2023. Antimicrobial peptides and small molecules targeting the cell membrane of Staphylococcus aureus. Microbiology and Molecular Biology Reviews 87(2):e0003722

doi: 10.1128/mmbr.00037-22
[26]

Almatroudi A. 2025. Biofilm resilience: molecular mechanisms driving antibiotic resistance in clinical contexts. Biology 14(2):165

doi: 10.3390/biology14020165
[27]

Akinsemolu AA, Onyeaka HN. 2024. Microorganisms associated with food spoilage and foodborne diseases. In Food Safety and Quality in the Global South, eds. Ogwu MC, Izah SC, Ntuli NR. Singapore: Springer. pp. 489–531 doi: 10.1007/978-981-97-2428-4_16
[28]

Kamboj S, Gupta N, Bandral JD, Gandotra G, Anjum N. 2020. Food safety and hygiene: a review. International Journal of Chemical Studies 8(2):358−368

doi: 10.22271/chemi.2020.v8.i2f.8794
[29]

Wang L, Ren S, Behan AA, Buzdar JA, Arain MA, et al. 2025. Promising future of engineered probiotics for antimicrobial peptides and protein production: prospects and industrial challenges. Probiotics and Antimicrobial Proteins 18(4):5269−5288

doi: 10.1007/s12602-025-10883-x
[30]

Khan JA, Gill R, Husain FM, Gahtori B, Ahmad I, et al. 2025. Plant-derived antimicrobials against foodborne pathogenic bacteria. Journal of the Korean Society of Microbiology and Biotechnology 53(1):1−21

doi: 10.48022/mbl.2408.08006
[31]

Banicod RJS, Tabassum N, Javaid A, Kim YM, Khan F. 2025. Lactic acid bacteria-derived secondary metabolites: emerging natural alternatives for food preservation. Probiotics and Antimicrobial Proteins 18(2):3113−3150

doi: 10.1007/s12602-025-10672-6
[32]

Dalal KS, Patil SP, Pendharkar GB, Dalal DS, Chaudhari BL. 2023. Reuterin: a broad spectrum antimicrobial agent and its applications. In Industrial Microbiology and Biotechnology: Emerging Concepts in Microbial Technology, ed. Verma P. Singapore: Springer. pp. 585–604 doi: 10.1007/978-981-99-2816-3_20
[33]

Obafemi YD, Obiukwu AC, Oranusi SU. 2025. Revisiting the application, current trends, and prospect of bacteriocins in food preservation. Discover Food 5:165

doi: 10.1007/s44187-025-00472-w
[34]

Du H, Sarwar I, Ahmad S, Suheryani I, Anjum S, et al. 2023. Organic acids in poultry industry: a review of nutritional advancements and health benefits. World's Poultry Science Journal 80(1):133−153

doi: 10.1080/00439339.2023.2262435
[35]

Wang L, Ren S, Behan AA, Arain MA, Ujjan NA, et al. 2025. Probiotics and their antimicrobial metabolites: a collegial strategy for food bio-preservation—a review. Food Science & Nutrition 13(12):e71318

doi: 10.1002/fsn3.71318
[36]

Rebezov M, Khayrullin M, Assenova B, Farida S, Baydan D, et al. 2024. Improving meat quality and safety: innovative strategies. Potravinarstvo Slovak Journal of Food Sciences 18:523−546

doi: 10.5219/1972
[37]

Garba NY, Fardami AY, Adamu AA, Shehu AA, Ibrahim L, et al. 2025. The beneficial roles of microbes in food production and preservation: a review. International Journal of Science for Global Sustainability 11(1):76−92

doi: 10.57233/ijsgs.v11i1.784
[38]

Melarcode HS, Ertugrul O, Alzate Calderon PC, Kerry JP, Morris MA. 2025. Advanced biodegradable antimicrobial coatings by combining biopolymers and natural antimicrobials for the active packaging and extending the shelf-life of fish and other seafood products: a review. International Journal of Food Science and Technology 60(2):vvaf168

doi: 10.1093/ijfood/vvaf168
[39]

Bukvicki D, D'Alessandro M, Rossi S, Siroli L, Gottardi D, et al. 2023. Essential oils and their combination with lactic acid bacteria and bacteriocins to improve the safety and shelf life of foods: a review. Foods 12(17):3288

doi: 10.3390/foods12173288
[40]

Fekete M, Lehoczki A, Kryczyk-Poprawa A, Zábó V, Varga JT, et al. 2025. Functional foods in modern nutrition science: mechanisms, evidence, and public health implications. Nutrients 17(13):2153

doi: 10.3390/nu17132153
[41]

Abdul Manan M. 2025. Progress in probiotic science: prospects of functional probiotic-based foods and beverages. International Journal of Food Science 2025:5567567

doi: 10.1155/ijfo/5567567
[42]

Ahansaz N, Tarrah A, Pakroo S, Corich V, Giacomini A. 2023. Lactic acid bacteria in dairy foods: prime sources of antimicrobial compounds. Fermentation 9(11):964

doi: 10.3390/fermentation9110964
[43]

Sahoo M, Aradwad P, Sanwal N, Sahu JK, Kumar V, et al. 2023. Fermented foods in health and disease prevention. In Microbes in the Food Industry, eds. Chhikara N, Panghal A, Chaudhary G. Beverly, MA: Scrivener Publishing LLC. pp. 39–85 doi: 10.1002/9781119776406.fmatter
[44]

Zhou X, Zhu X, Zhou L, Zhang P, Xue B, et al. 2025. The potential contribution of lactic acid bacteria in the fermentation of mixed grain foods. Food Reviews International 41(9):3165−3189

doi: 10.1080/87559129.2025.2538765
[45]

Amenu D, Nugusa A, Tafesse T. 2025. Preservative effectiveness of lactic acid bacteria on fruits and vegetables. International Journal of Cell Biology 2025:5833236

doi: 10.1155/ijcb/5833236
[46]

Aman Mohammadi M, Ahangari H, Mousazadeh S, Hosseini SM, Dufossé L. 2022. Microbial pigments as an alternative to synthetic dyes and food additives: a brief review of recent studies. Bioprocess and Biosystems Engineering 45(1):1−12

doi: 10.1007/s00449-021-02641-4
[47]

Harshitha T, Parinitha A, Gawali PP, Somya A, Yannam SK. 2024. Grain processing and baking technology. In Frontiers in Food Biotechnology, eds. Yaradoddi JS, Meti BS, Mudgulkar SB, Agsar D. Singapore: Springer. pp. 91–119 doi: 10.1007/978-981-97-3261-6_7
[48]

Kościelecka K, Kuć A, Kubik-Machura D, Męcik-Kronenberg T, Włodarek J, et al. 2023. Endocrine effect of some mycotoxins on humans: a clinical review of the ways to mitigate the action of mycotoxins. Toxins 15(9):515

doi: 10.3390/toxins15090515
[49]

Williams EN, Van Doren JM, Leonard CL, Datta AR. 2023. Prevalence of Listeria monocytogenes, Salmonella spp., Shiga toxin-producing Escherichia coli, and Campylobacter spp. in raw milk in the United States between 2000 and 2019: a systematic review and meta-analysis. Journal of Food Protection 86(2):100014

doi: 10.1016/j.jfp.2022.11.006
[50]

Yee CS, Zahia-Azizan NA, Abd Rahim MH, Mohd Zaini NA, Raja-Razali RB, et al. 2025. Smart fermentation technologies: microbial process control in traditional fermented foods. Fermentation 11(6):323

doi: 10.3390/fermentation11060323
[51]

Anumudu CK, Miri T, Onyeaka H. 2024. Multifunctional applications of lactic acid bacteria: enhancing safety, quality, and nutritional value in foods and fermented beverages. Foods 13(23):3714

doi: 10.3390/foods13233714
[52]

Diana Celcia R, Naveen G, Gali SP, Meenatchi R, Singh P. 2025. Prospects of ethnic fermented foods as functional foods. In Ethnic and Indigenous Food Technologies: Role in Climate and Health Resilience, eds. Tiwari A, Sarma H. Singapore: Springer. pp. 159–184 doi: 10.1007/978-981-96-9286-6_8
[53]

Phan A, Mijar S, Harvey C, Biswas D. 2025. Staphylococcus aureus in foodborne diseases and alternative intervention strategies to overcome antibiotic resistance by using natural antimicrobials. Microorganisms 13(8):1732

doi: 10.3390/microorganisms13081732
[54]

Fadiji T, Rashvand M, Daramola MO, Iwarere SA. 2023. A review on antimicrobial packaging for extending the shelf life of food. Processes 11(2):590

doi: 10.3390/pr11020590
[55]

D'Almeida AP, de Albuquerque TL. 2024. Innovations in food packaging: from bio-based materials to smart packaging systems. Processes 12(10):2085

doi: 10.3390/pr12102085
[56]

Wang L, Dekker M, Heising J, Zhao L, Fogliano V. 2024. Food matrix design can influence the antimicrobial activity in the food systems: a narrative review. Critical Reviews in Food Science and Nutrition 64(25):8963−8989

doi: 10.1080/10408398.2023.2205937
[57]

Andrade MA, Barbosa CH, Ribeiro-Santos R, Tomé S, Fernando AL, et al. 2025. Emerging trends in active packaging for food: a six-year review. Foods 14(15):2713

doi: 10.3390/foods14152713
[58]

Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ Jr, O'Bryan CA, et al. 2024. Alternative additives for organic and natural ready-to-eat meats to control spoilage and maintain shelf life: current perspectives in the United States. Foods 13(3):464

doi: 10.3390/foods13030464
[59]

Kassem NOF, Strongin RM, Stroup AM, Brinkman MC, El-Hellani A, et al. 2024. A review of the toxicity of ingredients in e-cigarettes, including those ingredients having the FDA's “generally recognized as safe (GRAS)” regulatory status for use in food. Nicotine and Tobacco Research 26(11):1445−1454

doi: 10.1093/ntr/ntae123
[60]

Liyanapathiranage A, Dassanayake RS, Gamage A, Karri RR, Manamperi A, et al. 2023. Recent developments in edible films and coatings for fruits and vegetables. Coatings 13(7):1177

doi: 10.3390/coatings13071177
[61]

Nascimento APS, Barros AN. 2025. Sustainable innovations in food microbiology: fermentation, biocontrol, and functional foods. Foods 14(13):2320

doi: 10.3390/foods14132320
[62]

Elazzazy AM, Baeshen MN, Alasmi KM, Alqurashi SI, Desouky SE, et al. 2025. Where biology meets engineering: scaling up microbial nutraceuticals to bridge nutrition, therapeutics, and global impact. Microorganisms 13(3):566

doi: 10.3390/microorganisms13030566
[63]

Jui AH, Hossain MN, Afrin S, Bhowmik B, Ranadheera CS, et al. 2025. Microbial biosurfactants: prospect and challenges for application in food industry. Food Reviews International 42(1):1−34

doi: 10.1080/87559129.2025.2478199
[64]

Yadav J, Marwah H, Kumar C. 2025. Synthetic biology and metabolic engineering paving the way for sustainable next-generation biofuels: a comprehensive review. Energy Advances 4:1209−1228

doi: 10.1039/D5YA00118H
[65]

Gallardo-Navarro O, Aguilar-Salinas B, Rocha J, Olmedo-Álvarez G. 2024. Higher-order interactions and emergent properties of microbial communities: the power of synthetic ecology. Heliyon 10(14):e33896

doi: 10.1016/j.heliyon.2024.e33896
[66]

Singh A, Kumar S. 2025. Exploring the functionality of microbes in fermented foods: technological advancements and future directions. Fermentation 11(6):300

doi: 10.3390/fermentation11060300
[67]

Latif A, Shehzad A, Niazi S, Zahid A, Ashraf W, et al. 2023. Probiotics: mechanism of action, health benefits and their application in food industries. Frontiers in Microbiology 14:1216674

doi: 10.3389/fmicb.2023.1216674
[68]

Habib M, Singh S, Jan S, Jan K, Bashir K. 2025. The future of the future foods: understandings from the past towards SDG-2. npj Science of Food 9(1):138

doi: 10.1038/s41538-025-00484-x