The article "Preservation and Fermentation: Past, Present and Future" by R. Paul Ross, S. Morgan, and C. Hill provides a comprehensive review of the historical, current, and future aspects of food preservation through fermentation, with a focus on lactic acid bacteria (LAB). The authors highlight the extensive use of LAB in various fermented foods and beverages, emphasizing their role in extending shelf life and improving food safety. They discuss the production of antimicrobial metabolites by LAB, such as organic acids, diacetyl, CO2, and antibiotics like reuterocin, as well as bacteriocins, which are proteinaceous inhibitors that can inhibit or kill a broad spectrum of microorganisms. The article also delves into the specific bacteriocins, nisin and lacticin 3147, detailing their structures, functions, and genetic backgrounds. Nisin, a well-studied lantibiotic, has been widely used as a biopreservative in dairy and non-dairy products, while lacticin 3147 shows promise in various food applications. The authors conclude by discussing the future prospects of using bacteriocins as biopreservatives, emphasizing the potential for improved culture performance and activities to enhance food safety and quality.The article "Preservation and Fermentation: Past, Present and Future" by R. Paul Ross, S. Morgan, and C. Hill provides a comprehensive review of the historical, current, and future aspects of food preservation through fermentation, with a focus on lactic acid bacteria (LAB). The authors highlight the extensive use of LAB in various fermented foods and beverages, emphasizing their role in extending shelf life and improving food safety. They discuss the production of antimicrobial metabolites by LAB, such as organic acids, diacetyl, CO2, and antibiotics like reuterocin, as well as bacteriocins, which are proteinaceous inhibitors that can inhibit or kill a broad spectrum of microorganisms. The article also delves into the specific bacteriocins, nisin and lacticin 3147, detailing their structures, functions, and genetic backgrounds. Nisin, a well-studied lantibiotic, has been widely used as a biopreservative in dairy and non-dairy products, while lacticin 3147 shows promise in various food applications. The authors conclude by discussing the future prospects of using bacteriocins as biopreservatives, emphasizing the potential for improved culture performance and activities to enhance food safety and quality.