Bacteriocins, ribosomally synthesized by bacteria, have long been recognized for their role in ensuring food safety and security due to their antibacterial effects against foodborne pathogens and spoilage bacteria. However, recent advancements have unveiled their expanding potential beyond food applications, with increasing evidence of their efficacy against clinically significant pathogenic bacteria, biofilm formation, viral infections, and even cancer. These emerging discoveries have continuously added new layers to the application of bacteriocins, extending their relevance from food preservation to broader human health interventions. To further harness this expanding potential, various innovative strategies have been developed to overcome traditional limitations associated with bacteriocin use. Instead of directly employing bacteriocins or bacteriocin-producing bacterial cultures, novel approaches, such as incorporating them into films and packaging materials or coupling them with nanoparticles, have demonstrated enhanced effectiveness. In this review, we examine the evolving landscape of bacteriocin applications and shed light on the expanding functional spectrum of bacteriocins for both food safety and human health, although some important challenges and limitations remain. By analyzing the recent literature and innovative technological advancements, we highlight how bacteriocins are continuously evolving, opening new frontiers for their use and reinforcing their significance beyond their conventional roles.

This study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical and microbiological properties. The microbiota was examined through metagenomic analysis using high-throughput sequencing, followed by bioinformatic processing with QIIME2 and DADA2 tools. Taxonomic analyses revealed that Lactiplantibacillus plantarum and Fructilactobacillus sanfranciscensis were the dominant species in most samples. In Silico analysis confirmed the presence of Fructilactobacillus sanfranciscensis in the tarhana fermentation microbiota. Diversity analyses, including Shannon and Chao1 indices, indicated significant variation in microbial diversity and homogeneity among the samples. Differences in microbiota diversity were observed between tarhana produced in the northern and southern regions of Uşak. The bacterial diversity of the tarhana samples showed partial differences at the micro-local level, and these results suggested that the slight variation in bacterial diversity between the northern and southern regions might be related to mild climatic transition.