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Food is the primary substance needed by humans to survive. However, food is easily contaminated by spoilage bacteria, which cause a decrease in quality and shelf life. Moreover, spoilage bacteria in food can be pathogenic, leading to foodborne disease that endangers human health. This issue has also driven the widespread use of synthetic preservatives, which have negative effects both in the short and long term. Biopreservation efforts utilizing bacteriocins produced by lactic acid bacteria offer an alternative solution to prevent spoilage and extend the shelf life of food. These bacteriocins are safe to use as they are produced by lactic acid bacteria that are approved for use in food. The application of various types of bacteriocins as biopreservatives has been widely conducted. Several other types of bacteriocins are continuously being researched and developed to ensure their safety and suitability for use as food biopreservatives. This article highlights bacteriocins, including their classification, general overview, mechanisms of action, differences from antibiotics, diversity, applications, prospects, and challenges as future food biopreservatives. Additionally, this article presents commercial bacteriocins, namely, nisin and pediocin, which are frequently used for food preservation. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are known to exhibit various beneficial roles in fermentation, serving as probiotics, and producing a plethora of valuable compounds including antimicrobial activity such as bacteriocin-like inhibitory substance (BLIS) that can be used as biopreservative to improve food safety and quality. However, the yield of BLIS is often limited, which poses a challenge to be commercially competitive with the current preservation practice. Therefore, the present work aimed to establish an optimised two-plasmid CRISPR/Cas9 system to redirect the carbon flux away from lactate towards compounds with antimicrobial activity by disrupting lactate dehydrogenase gene (ldh) on various strains of LAB. The lactic acid-deficient (ldhΔ) strains caused a metabolic shift resulting in increased inhibitory activity against selected foodborne pathogens up to 78 % than the wild-type (WT) strain. The most significant effect was depicted by Enterococcus faecalis-ldh∆ which displayed prominent bactericidal effects against all foodborne pathogens as compared to the WT that showed no antimicrobial activity. The present work provided a framework model for economically important LAB and other beneficial bacteria to synthesise and increase the yield of valuable food and industrial compounds. The present work reported for the first time that the metabolism of selected LAB can be manipulated by modifying ldh to attain metabolites with higher antimicrobial activity. • The development of a new mutant lactic acid bacteria (LAB) strains was attained by genetically disrupt lactate dehydrogenase (ldh) gene, to eliminate the production of lactic acid. • The deletion of the ldh was achieved by introducing an efficient two-plasmid CRISPR system. • The growth rate of the mutant LAB strains show significant changes due to the deletion of ldh. • The effects of metabolic alteration on Bacteriocin-Like Inhibitory Substance (BLIS) was significantly increase up to two-fold resulted from re-routing of the carbon flow towards BLIS pathway. [ABSTRACT FROM AUTHOR]

Although some Bacillus (B.) species have been reported to produce bacteriocins, their study and application are limited. In this study, we partially purified and characterized bacteriocins from two Bacillus strains isolated from Thai fermented soybeans. Then, we evaluated the effectiveness of one of the bacteriocins in controlling the growth of a Gram-positive spoilage bacterium (LactoBacillus plantarum) in soybean curd (tofu) and a pathogen (Listeria monocytogenes) in an edible cricket. In five candidate Bacillus strains, one B. subtilis strain (T8434) and one B. velezensis (T8448) strain produced heat-resistant bacteriocins that were effective in controlling the growth of several Gram-positive bacteria. Partially purified bacteriocins produced by these strains were heat stable (95 °C for 10 min), were sensitive to proteinase K digestion, harbored a negative charge at neutral pH, and were smaller than 10kDa in molecular mass. The bacteriocins suppressed the growth of inoculated spoilage lactic acid bacteria (LAB), which is LactoBacillus plantarum in soybean curd (tofu) and inoculated pathogenic Gram-positive bacteria (Listeria monocytogenes) in the edible cricket for 7 and 2 days at 10 °C, respectively. The Bacillus bacteriocins were considered to have the potential to control the growth of Gram-positive spoilage and pathogenic bacteria in solid foods. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) can produce peptides known as bacteriocins with antagonistic activity against foodborne pathogens. The potential of LAB isolated from the surface of jalapeno peppers to produce bacteriocins with antagonistic activity against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Salmonella Typhimurium was evaluated. Previously isolated LAB strains were reactivated, and their cell-free supernatants (CFSs) were evaluated. Out of 390 reactivated strains, 60 produced bacteriocin-like inhibitory substances (BLIS) since their antagonistic activity was lost after proteases addition. Subsequently, 16 BLIS showed heat resistance (HR-BLIS), retaining their bioactivity after heat treatment (121 °C for 15 min). By 16S rRNA gene sequencing and antibiotic susceptibility tests, LAB strains producing HR-BLIS were identified as Enterococcus lactis. Four HR-BLIS exhibited a minimum inhibitory concentration (MIC) of 80 mg/mL against L. monocytogenes. MIC and minimum bactericidal concentration (MBC) of HR-BLIS-67 for S. aureus (MIC = 80 mg/mL; MBC = 320 mg/mL), S. Typhimurium (MIC = 150 mg/mL; MBC = 250 mg/mL), and E. coli O157:H7 (MIC = 250 mg/mL; MBC = 400 mg/mL) were determined. LAB isolated from the surface of jalapeno pepper produced HR-BLIS (possibly enterocin) that exhibited broad-spectrum antagonistic activity against foodborne pathogens; therefore, they are a promising source of natural antimicrobials to ensure food safety. [ABSTRACT FROM AUTHOR]

The aim of this work was to investigate the usage possibilities of P. terebinthus fruit, which has a limited usage area, in the food industry. Antimicrobial activity of hexane extract obtained from P. terebinthus fruits from Adıyaman (Turkey) was determined by disc diffusion and micro-dilution assays against test microorganisms. In addition, the antibacterial activity of the extract on Escherichia coli O157:H7, one of the most important food-borne pathogens, was determined by viable cell count using a macro-dilution assay. The potential for use of the extract with probiotic candidate lactic acid bacteria (LAB) strains was also investigated. The hexane extract presented antimicrobial activity against all the tested microorganisms, with good inhibition zone diameters between 10.51 mm and 18.02 mm. MIC and MFC or MBC values of P. terebinthus fruit extract were determined as 5-80 µg/µL against all tested microorganisms. The lowest MIC and MBC values (5 µg/µL) of the extract were obtained against E. coli O157:H7. Macro-dilution assay results indicated that the P. terebinthus extract at various concentrations (5-10-20 mg/mL) inhibited the growth of E. coli O157:H7 more than the control group after all of the incubation hours. No viable E. coli O157:H7 cells were detected after 48 hours at all concentrations. The extract showed low antimicrobial activity, and relatively high bactericidal concentration on probiotic candidate LAB strains. This shows that P. terebinthus hexane extract at appropriate concentrations can be used together with probiotic strains as a natural preservative and biopreservative to prevent food spoilage and extend shelf life. [ABSTRACT FROM AUTHOR]

With the development and progress of human society and the continuous enhancement of people's health awareness, lactic acid bacteria inhibitors as a natural biopreservative have an irreplaceable position, with the advantages of high efficiency, broad spectrum, stability, safety and other characteristics. This paper studied the antibacterial effect of 23 lactic acid bacteria; the strains with the best antibacterial effect was identified by 16S rDNA method as being Lactobacillus rhamnosus L57 and was applied to banana storage. Our study showed that Lactobacillus rhamnosus L57 has a broad spectrum, inhibiting Escherichia coli, Staphylococcus aureus, Vibrio alginolyticus and Bacillus nato. Excluding the interference of organic acids, hydrogen peroxide and extracellular polysaccharide, the salting out of ammonium sulfate preliminarily determined that the proteins or peptides are the antibacterial substances in the antibacterial agent. Physicochemical properties showed that the microorganism had good antibacterial activity after trypsin, pepsin and papain, with good tolerance to pH, temperature and UV light, and the pH optimal range of 2.0-4.0. The mixture of freeze-dried powder of L. rhamnosus L57, chitosan and natamycin was used for banana preservation, with the proportion of freeze-dried powder of 1.25%, chitosan 1.5% and natamycin 0.03%. The preservation period was extended by 4 days compared with the absence of either bacteriostatic agent. [ABSTRACT FROM AUTHOR]

In the present study, the chemical composition and the in vitro antimicrobial and antibiofilm activity of an ethanolic extract of propolis (EEP) from Tunisia against different ATCC and wild bacterial strains were evaluated. In situ antimicrobial activity and sensory influence of different EEP concentrations (0.5% and 1%), also in combination with 1% vinegar, were evaluated in chilled vacuum-packed salmon tartare. Furthermore, a challenge test was performed on salmon tartare experimentally contaminated with Listeria monocytogenes and treated with the different EEP formulations. The in vitro antimicrobial and antibiofilm activity was observed only against Gram-positive bacteria, such as L. monocytogenes and S. aureus, both ATCC and wild. Results of the in situ analyses revealed significant antimicrobial activity against aerobic colonies, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp. only when the EEP was used at 1% and in combination with 1% vinegar. The 1% EEP in combination with 1% vinegar was the most effective treatment also against L. monocytogenes, although 0.5% and 1% EEP used alone also showed antilisterial effects. After 7 days of storage, the sensory influence on odor, taste and color of salmon tartare was negligible for all EEP formulations. In this background, results obtained confirmed the antimicrobial efficacy of propolis which could be proposed as a suitable biopreservative to ensure safety and improve the quality of food. [ABSTRACT FROM AUTHOR]

The fermentation process results in the presence of lactic acid bacteria (LAB). Traditional fermented buffalo milk from the Indonesian province of West Sumatra is known as dadih. Bacteriocins are naturally occurring antimicrobial peptides that can be produced by LAB. These bacteriocins have the potential to be used as natural preservatives. This research was conducted with the intention of isolating and partially characterizing a bacteriocin that was generated by Lactobacillus pentosus 124-2 that was isolated from dadih. Using MRS agar media and 16sRNA, the LAB that was found in dadih was successfully isolated. Bacteriocins were produced using media consisting of MRS broth. After the bacteriocins were obtained, they were subjected to a series of purification processes, one of which included ammonium sulfate (70%) followed by gel filtration chromatography for additional purification. According to the findings, the strain of LAB that was discovered in the dadih was Lactobacillus pentosus 124-2. The specific activity of the bacteriocins rose, allowing for the effective completion of the purification process. The pure bacteriocins had the greatest specific activity values, at 60.59 AU/mg, while the yield values were 0.41% and 3.15-fold. Bacteriocins in their purest form were able to inhibit the growth of Salmonella species as well as Staphylococcus aureus. The characterization results included partial bacteriocins that were resistant to pH 2, 4, and 6; antibacterial activity that was was stable at a temperature range of 25 °C to 121 °C; and resistance to the addition of 2%, 4%, and 6% salt concentrations. Microbial stability against the addition of surfactants EDTA, SDS, and Tween 80 was also obtained. In light of these findings, a bacteriocin derived from L. pentosus possesses the possible ability to be utilized in the food business as a biopreservative. [ABSTRACT FROM AUTHOR]

The multiple bacteriocins produced by Lactiplantibacillus plantarum PUK6 isolated from misozuke-tofu (tofu pickled in miso) were identified as plantaricins A, EF, and NC8. The pln locus (21,847 bp) containing the three plantaricin structural genes and another newly found putative bacteriocin structural genes (orf1 and orf2) were determined, and a biosynthesis mechanism was proposed. Reverse transcription-PCR analysis revealed that orf1 and orf2 , the putative two-peptide bacteriocin structural genes, were expressed after 8 h (logarithmic growth phase) and 20 h (stationary growth phase) of cultivation of the PUK6 strain. Additionally, the growth inhibition profile obtained using the chemically synthesized mature peptides of Orf1 and Orf2 (referred to as mOrf1 and mOrf2) showed that the equimolar mixture of mOrf1 and mOrf2 exhibited bactericidal effect against the indicator strain Latilactobacillus sakei subsp. sakei JCM 1157T. Furthermore, fluorescence microscopic analysis revealed disruption of the cell membranes. These findings indicate that orf1 and orf2 are structural genes encoding class IIb bacteriocins consisting of two peptides. Therefore, the novel bacteriocin encoded by plnPUK6α (orf1) and plnPUK6β (orf2) genes was named plantaricin PUK6. Since the PUK6 strain produces multiple bacteriocins, when used as a starter culture, it could contribute to improving the shelf life of fermented foods and preventing the appearance of bacteriocin-resistant bacteria. [ABSTRACT FROM AUTHOR]

Aim: This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef. Materials and Methods: The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH3 produced with the Eber test and the organoleptic acceptance from expert panels. Results: This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH3 and the panel's acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment. Conclusion: This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9. This was noted by the production of NH3 and the modifications in texture and tenderness.

Exopolysaccharides (EPSs) are metabolites synthesized and excreted by a variety of microorganisms, including lactic acid bacteria (LAB). EPS serve several biological functions such as interactions between bacteria and their environments, protection against hostile conditions including dehydration, the alleviation of the action of toxic compounds (bile salts, hydrolyzing enzymes, lysozyme, gastric, and pancreatic enzymes, metal ions, antibiotics), and stresses (changing pH, osmolarity), and evasion of the immune response and phage attack. Bacterial EPSs are considered valuable by the food, pharmaceutical, and nutraceutical industries, owing to their health-promoting benefits and rheological impacts. Numerous studies have reported the unusual antimicrobial activities of various EPS against a wide variety of pathogenic microbes (bacteria, virus, and fungi). This review aims to provide a comprehensive examination of the in vitro and in vivo antimicrobial activities of different EPSs, mainly against foodborne bacterial, fungal, and viral pathogens. The mechanism of EPS action against these pathogens as well as the methods used to measure antimicrobial activities are critically reviewed. [ABSTRACT FROM AUTHOR]

Background: Pediococcus pentosaceus, a promising strain of lactic acid bacteria (LAB), is gradually attracting attention, leading to a rapid increase in experimental research. Due to increased demand for practical applications of microbes, the functional and harmless P. pentosaceus might be a worthwhile LAB strain for both the food industry and biological applications. Results: As an additive, P. pentosaceus improves the taste and nutrition of food, as well as the storage of animal products. Moreover, the antimicrobial abilities of Pediococcus strains are being highlighted. Evidence suggests that bacteriocins or bacteriocin-like substances (BLISs) produced by P. pentosaceus play effective antibacterial roles in the microbial ecosystem. In addition, various strains of P. pentosaceus have been highlighted for probiotic use due to their anti-inflammation, anticancer, antioxidant, detoxification, and lipid-lowering abilities. Conclusions: Therefore, it is necessary to continue studying P. pentosaceus for further use. Thorough study of several P. pentosaceus strains should clarify the benefits and drawbacks in the future. [ABSTRACT FROM AUTHOR]

Foodborne pathogens (FBP) represent an important threat to the consumers' health as they are able to cause different foodborne diseases. In order to eliminate the potential risk of those pathogens, lactic acid bacteria (LAB) have received a great attention in the food biotechnology sector since they play an essential function to prevent bacterial growth and reduce the biogenic amines (BAs) formation. The foodborne illnesses (diarrhea, vomiting, and abdominal pain, etc.) caused by those microbial pathogens is due to various reasons, one of them is related to the decarboxylation of available amino acids that lead to BAs production. The formation of BAs by pathogens in foods can cause the deterioration of their nutritional and sensory qualities. BAs formation can also have toxicological impacts and lead to different types of intoxications. The growth of FBP and their BAs production should be monitored and prevented to avoid such problems. LAB is capable of improving food safety by preventing foods spoilage and extending their shelf-life. LAB are utilized by the food industries to produce fermented products with their antibacterial effects as bio-preservative agents to extent their storage period and preserve their nutritive and gustative characteristics. Besides their contribution to the flavor for fermented foods, LAB secretes various antimicrobial substances including organic acids, hydrogen peroxide, and bacteriocins. Consequently, in this paper, the impact of LAB on the growth of FBP and their BAs formation in food has been reviewed extensively. [ABSTRACT FROM AUTHOR]

Moulds are the most common cheese spoilage organisms which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. In this study, 897 lactic acid bacteria (LAB) isolated from different herbs, fruits and vegetables were screened for their antifungal activity in an agar plate overlay assay. Thirty-six isolates had weak activity, 11 had moderate activity and 12 were confirmed as having strong activity. The strong antifungal isolates were obtained from a range of different sources but were all identified by 16S rDNA sequencing as being Lactobacillus plantarum. The antifungal spectra for these 12 isolates were determined against eight other moulds commonly associated with cheese spoilage and all isolates were found to possess inhibition against Penicillium solitum, Aspergillus versicolor and Cladosporium herbarum, but not against Penicillium roqueforti, Penicillium glabrum, Mucor circinelloides, Geotrichum candidum or Byssochlamys nivea. The absence of sodium acetate from MRS agar resulted in no inhibition of Penicilium commune, suggesting the synergistic effect of acetic acid with the antifungal LAB, similarly to that previously reported. To determine their potential as biopreservatives in cheese, LAB isolates were inoculated into cottage cheese prior to the addition of P. commune. All Lb. plantarum isolates were found to prevent the visible growth of P. commune on cottage cheese by between 14 and >25 days longer than cottage cheese that contained either no added LAB or LAB that did not have antifungal activity (Lactococcus lactis, Weissella soli, Leuconostoc inhae and Leuconostoc mesenteroides isolates). The results of this study shows that LAB isolated from various herbs, fruits and vegetables possess antifungal activity and have potential for use as biopreservatives in cheese. [ABSTRACT FROM AUTHOR]

Korean kimchi is known for its myriad of lactic acid bacteria ( LAB) with diverse bioactive compounds. This study was undertaken to isolate an efficient antifungal LAB strain among the isolated kimchi LABs. One thousand and four hundred LABs isolated from different kimchi samples were initially screened against Aspergillus niger. The strain exhibiting the highest antifungal activity was identified as Lactobacillus plantarum YML007 by 16 S rRNA sequencing and biochemical assays using API 50 CHL kit. Lact. plantarum YML007 was further screened against Aspergillus oryzae, Aspergillus flavus, Fusarium oxysporum and other pathogenic bacteria. The morphological changes during the inhibition were assessed by scanning electron microscopy. Preliminary studies on the antifungal compound demonstrated its proteinaceous nature with a molecular weight of 1256·617 Da, analysed by matrix-assisted laser desorption ionization-time-of-flight mass spectrometry ( MALDI- TOF). The biopreservative activity of Lact. plantarum YML007 was evaluated using dried soybeans. Spores of A. niger were observed in the negative control after 15 days of incubation. However, fungal growth was not observed in the soybeans treated with fivefold concentrated cell-free supernatant of Lact. plantarum YML007. The broad activity of Lact. plantarum YML007 against various food spoilage moulds and bacteria suggests its scope as a food preservative. Significance and Impact of the Study After screening 1400 kimchi bacterial isolates, strain Lactobacillus plantarum YML007 was selected with strong antifungal activity against various foodborne pathogens. From the preliminary studies, it was found that the bioactive compound is a low molecular weight novel protein of 1256·617 Da. Biopreservative potential of Lact. plantarum YML007 was demonstrated on soybean grains, and the results point out YML007 as a potent biopreservative having broad antimicrobial activity against various foodborne pathogens. [ABSTRACT FROM AUTHOR]

Five newly isolated lactic acid bacteria were identified as Weissella cibaria, Enterococcus faecium, and three different strains of Lactobacillus plantarum by 16S rRNA sequencing. Essential probiotic requirements of these isolates such as tolerance to phenol, low pH, high sodium chloride, and bile salt concentration were checked. Efficiency in adherence to mucin and hydrophobicity of the bacterial cell were also evaluated by in vitro studies. Antimicrobial activities against some pathogens were tried, and the sensitivity of these strains against 25 different antibiotics was also checked. Further studies revealed Weissella and Enterococcus as substantial producers of folic acid. Folate is involved as a cofactor in many metabolic reactions, and it has to be an essential component in the human diet. The folate level in the fermented samples was determined by microbiological assay using Lactobacillus casei NCIM 2364 as indicator strain. The three strains of L. plantarum showed significant inhibitory activity against various fungi that commonly contaminate food stuffs indicating their potential as a biopreservative of food material. [ABSTRACT FROM AUTHOR]

Aim: The aim of this study was to isolate and identify antifungal lactic acid bacteria from fresh vegetables, and evaluate their potential in preventing fungal spoilage of vegetables. Methods and Results: Lactic acid bacteria from fresh vegetables were enriched in MRS (de Man Rogosa Sharpe) broth and isolated by plating on MRS agar. All the isolates (359) were screened for activity against Aspergillus flavus of which 10% showed antifungal activity. Potent antifungal isolates were identified by phenotypic characters and confirmed by partial 16S rRNA gene sequencing. These were screened against additional spoilage fungi viz. Fusarium graminearum, Rhizopus stolonifer, Sclerotium oryzae, Rhizoctonia solani, Botrytis cinerea and Sclerotinia minor by overlay method. Most of the isolates inhibited wide range of spoilage fungi. When fresh vegetables were inoculated with either cell suspension (104 cells ml−1) or cell-free supernatant of Lact. plantarum, followed by application of vegetable spoilage fungi ( A. flavus and F. graminearum, R. stolonifer, B. cinerea each with 104 conidia ml−1) the vegetable spoilage was significantly delayed than control. Conclusions: Fresh vegetables constitute a good source of lactic acid bacteria with ability to inhibit wide range of spoilage fungi. Such bacteria can be applied to enhance shelf-life of vegetables. In the present study, we report for the first time the antifungal activity of Weissella paramessenteroides and Lact. paracollinoides isolated from fresh vegetables, against wide range of food spoilage fungi. Significance and Impact of the Study: Fresh vegetables can be used as a source of antifungal lactic acid bacteria. Their exploitation as biopreservative will help in prolonging shelf-life of fresh vegetables. [ABSTRACT FROM AUTHOR]

In this study, we evaluated food stabilizing potential of nisin Z produced by wild Lactococcus (Lc.) lactis subsp. lactis from a total of 114 raw milk and naturally fermented products. After microbiological cultivation of lactic acid bacteria, Lc. lactis subsp. lactis strains identified by mass spectrometry were screened for the nisin Z gene by PCR. Nisin Z-production activity was studied under batch fermentation conditions, followed by testing food stabilizing potential of nisin Z extracted. Of 35 Lc. lactis subsp. lactis identified, 3 were nisin Z -producer, and one strain (e69) of natural cheese origin produced 2350 IU/mL at 63 °C for 30 min and 80 °C for 10 min, at pH 2.0. This nisin Z purified was moderately inhibitory on Gram (−) bacteria, stable at −20 °C and 4 °C during 6 weeks, influential on the shelf life of UHT milk and fruit juice at 30 °C from 2 to 6 weeks, and susceptible to lipase (89%), pepsin (92%) and catalase (84%) at 37 °C for 60 min, respectively. Overall, our study revealed that wild Lc. lactis subsp. lactis exhibited good activity in nisin Z production and native "clean-label" bio preservative potential for consumers and the food industry without biotechnological adaptation. • Raw milk and traditional cheese harbored nisin Z producing strain. • One Lc. lactis subsp. lactis strain showed good activity in nisin Z production. • It possessed biopreservation potential in fermentation challenge. • Wild biodiversity provided "clean label" ingredient and safer product for consumers. [ABSTRACT FROM AUTHOR]

Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research was to obtain an antimicrobial powder (cell free) by freeze-drying (FD) and spray-drying (SD) from the microbial stabilisation (filtration or partial purification) of a Pediococcus acidilactici fermentation broths. The antimicrobial activity of these powders was quantified, in vitro , against Listeria innocua CECT 4032 as a target microorganism. The physicochemical properties tested on these powders were water content, hygroscopicity, water activity, porosity, colour and solubility. As results, microbiological stabilisation is potentially better to perform a partial purification since the antimicrobial capacity against L. innocua CECT 4032 is higher than with filtration. On the other hand, SD is the best technique to obtain the powder, since it obtains a better productivity with a lower cost and also a more stable powder during storage. • Filtration and partial purification to obtain stabilised broths free of cells of P. acidilactici. • Antimicrobial powder obtained by spray-drying and freeze-drying. • Partial purification antimicrobial capacity against L. innocua CECT 4032 was higher. • Spray-drying powder more profitable and stable. [ABSTRACT FROM AUTHOR]