Fermentation has been used for food preservation for thousands of years, with traditional methods relying on natural microbial activity. Modern food production now uses defined strain starter systems to ensure consistency and quality. Lactic acid bacteria (LAB) are widely used in fermented foods, producing antimicrobial compounds like organic acids, diacetyl, CO₂, and bacteriocins. These compounds inhibit pathogens such as Listeria monocytogenes and Clostridium botulinum. Nisin, a lantibiotic produced by Lactococcus lactis, is a well-known biopreservative used in dairy products. Lacticin 3147, another bacteriocin, shows potential in various food applications. LAB produce a range of bacteriocins, including nisin and lacticin 3147, which have broad antimicrobial activity. These bacteriocins are posttranslationally modified and can inhibit a wide range of bacteria. Nisin is effective against Gram-positive bacteria and has been approved for use in many countries. Lacticin 3147 is produced by Lactococcus lactis and has broad activity against Gram-positive bacteria, including food pathogens. Both nisin and lacticin 3147 are used as biopreservatives in food, extending shelf-life and improving safety. The use of bacteriocins in food is gaining attention due to their natural origin and effectiveness. Future research focuses on their genetic and molecular mechanisms, as well as their potential in food safety and biotechnology. The application of bacteriocins in food is expanding, with ongoing studies on their use in various food products and their regulatory approval.Fermentation has been used for food preservation for thousands of years, with traditional methods relying on natural microbial activity. Modern food production now uses defined strain starter systems to ensure consistency and quality. Lactic acid bacteria (LAB) are widely used in fermented foods, producing antimicrobial compounds like organic acids, diacetyl, CO₂, and bacteriocins. These compounds inhibit pathogens such as Listeria monocytogenes and Clostridium botulinum. Nisin, a lantibiotic produced by Lactococcus lactis, is a well-known biopreservative used in dairy products. Lacticin 3147, another bacteriocin, shows potential in various food applications. LAB produce a range of bacteriocins, including nisin and lacticin 3147, which have broad antimicrobial activity. These bacteriocins are posttranslationally modified and can inhibit a wide range of bacteria. Nisin is effective against Gram-positive bacteria and has been approved for use in many countries. Lacticin 3147 is produced by Lactococcus lactis and has broad activity against Gram-positive bacteria, including food pathogens. Both nisin and lacticin 3147 are used as biopreservatives in food, extending shelf-life and improving safety. The use of bacteriocins in food is gaining attention due to their natural origin and effectiveness. Future research focuses on their genetic and molecular mechanisms, as well as their potential in food safety and biotechnology. The application of bacteriocins in food is expanding, with ongoing studies on their use in various food products and their regulatory approval.