| Nisin | Make pores in target bacterial membranes and destroy them. Therefore, act as a membrane permeabilizer. | Prevent the growth of pathogenic bacteria in canned vegetables and fruit juices.Shelf-life extension of brined shrimp.Inhibit the activity of L. monocytogenes on cold-smoked rainbow trout fish.Natural preservative for processed and ripened cheese (C. botulinum), puddings (semolina or tapioca), clotted cream, mascarpone, salads, pasteurized liquid egg, soups, dressings, sauces.Inhibition of L. monocytogenes in ready to eat meat products (it is more successful to use Nisin in combination with little amount of nitrite).Disrupt the life cycle of Clostridium spp. and L. monocytogens in vacuum packed fish products. | Simons et al., 2020Szomek et al., 2022 |
| Enterocin | Catalyzing cell-wall hydrolysis, bind with the bacterial membranes of the target cells which are negatively charged and destroyed them. | Reduce the effect of E. coli O157:H7, B. cereus, Alicyclobacillus acidoterrestris and S. aureus in rice, vegetables & fruit juices, L. monocytogenes in meat products, S. aureus, L. monocytogenes, B. cereus, in cottage cheese, cheddar and yogurt.For preservation of Soya milk. | Wu et al., 2022 |
| Lacticin | Inhibit the essential enzymes in target bacteria. | Beneficial in dairy products for preserving storage life and ensuring safety measures in foods. | Simons et al., 2020 |
| Natamycin | Bind with ergosterol component in plasma membrane and inhibit the ergosterol-dependent fusion of vacuoles. | Surfaces treatments in salami type sausages and hard cheese in order to inhibit the spoilage microorganisms.Direct addition to tomato paste, fruit juices, wine, and yoghurt mixes to minimize the spoilage and pathogenic fungal species.Prevention of the fungal growth on bread. | Szomek et al., 2022 |
| Pediocin | Permeabilization and weakening of bacterial membranes, or the generation of membrane pores. | Growth inhibition of B. cereus, L. monocytogenes, E. coli O157:H7, S. aureus in milk, and L. monocytogenes in meat products. | Simons et al., 2020 |
| Lactoperoxidase | Start oxidation reaction involving thiocyanate and hydrogen peroxide. | Preservation of cheeses, ice cream, whole eggs and infant formula. | Al-Baarri et al., 2019 |
| Pleurocidin | Target the membrane and the DNA of the bacteria and damage the cell integrity. | Preservation against gram (−) bacteria such as L. monocytogenes, V. parahemolyticus, S. cerevisiae, E. coli O157:H7, and P. expansum. | Amiri et al., 2021Ko et al., 2019 |
| Essential oils from basil, clove, thyme, and oregano | Disrupt the transport of nutrients and ions, through the membrane and affect to the overall permeability of the cell. | Show the antibacterial effects against B. cereus in rice-based foods. | Mahmud and Khan, 2018 |
| Eugenol in cinnamon | | Prevent the mold growth in cheese. | Amiri et al., 2021 |
| Citric acid, maleic acid, propionic acid, and lactic acid | | Used against to S. typhimurium, and L. monocytogenes, E. coli O157:H7 in lettuce and red apples. | Amiri et al., 2021 |
| Lysozyme | Lysing the peptidoglycan in microbial cell walls, damage the bacterial cellular membranes, activate cell wall autolytic enzymes in bacteria. | Reduce the gas formation in cheeses such as Gouda and Edam (by C. Tyrobutyricum).Preservative effects on salads, vegetables, seafood, wines and pasta. | Magacz et al., 2019 |
| Chitosan | Bind to the negatively charged bacterial cell wall and cause cell disruption It alters the membrane permeability. | Inhibit the growth of foodborne bacteria yeasts, and molds (M. racemosus, S. cerevisiae, Salmonella, A. flavus, Z. bailii, etc.). | Yilmaz Atay, 2019 |