Lactic Acid Bacteria Bacteriocins: Classification, Biosynthesis, Health Benefits, and Strategies for Enhanced Efficacy

Lactic acid bacteria (LAB), a group of Gram-positive bacteria widely used in food fermentation, are major producers of bacteriocins─ribosomally synthesized antimicrobial peptides. These peptides have attracted considerable attention not only as natural food preservatives but also for their therapeutic potential in biomedicine. This review outlines LAB-derived bacteriocins, presenting an updated classification (Classes I-III) by structure and genetics, along with their biosynthesis and gene clusters. Furthermore, key production influencers, such as quorum sensing, two-component systems, and culture conditions, are analyzed. Besides, this review also highlights the health benefits of LAB bacteriocins against infections and cancers, achieved via mechanisms like membrane disruption. It also discusses strategies (e.g., metabolic engineering and synthetic biology, combination therapies, and novel purification methods) to enhance efficacy. Despite persistent challenges in yield optimization and clinical translation, this work provides critical insights to guide the therapeutic development and scalable production of bacteriocins.