The development of effective technologies to cope with persistent and progressive global problems in human health and sustainable development has become an imperative worldwide challenge. The search for natural alternatives has led to the discovery of bacteriocins, which are potent protein antimicrobial compounds produced by most bacteria. The relevance of these molecules is evidenced by more than 4,500 papers published in the last decade in Scopus indexed journals highlighting their versatility and potential to impact various aspects of daily life, including the food industry, medicine, and agriculture. Bacteriocins have demonstrated antibacterial, antifungal, antiviral, and anticancer activities, and they also act as microbiota regulators and plant growth promoters. This mini-review aims to provide insights into the current state and emerging roles of bacteriocins, as well as their potential and limitations as feasible solutions against current diverse global problems.

Pseudomonas fluorescens forms biofilms on food-contact surfaces, contributing to persistent contamination in food-processing environments. Plant-derived extracts rich in phenolic compounds offer promising alternatives for controlling bacterial colonization due to their antimicrobial and antibiofilm properties. This study evaluated the antibacterial and antibiofilm activities of Quercus chihuahuensis leaf extract and selected phenolic constituents, alongside effects on quorum-sensing (QS)-associated phenotypes. Previous LC-MS profiling of the leaf extract reported relative abundances of 31.81% for p-coumaric acid, 13.66% for quercetin, and 3.04% for vanillic acid. Minimum inhibitory (MIC), bactericidal (MBC), and biofilm inhibitory (MBIC) concentrations were determined. Bacterial attachment and biofilm development were assessed on AISI 304 stainless steel as a model food-contact surface, while violacein production and swarming motility were evaluated in Chromobacterium violaceum; swarming was also assessed in P. fluorescens. The extract exhibited MIC, MBIC, and MBC values of 5, 7, and 22 mg/mL, respectively. At 5 mg/mL, it reduced attached-cell counts by 2.34 log CFU/cm²; final planktonic counts remained above the initial inoculum reference, with no statistically significant difference detected relative to the untreated control. This concentration was below the MBC but equaled the MIC, so growth-independent activity cannot be inferred. Among the individual phenolics, p-coumaric acid produced the greatest reduction in attachment. The extract and phenolic acids reduced violacein production, while the extract and p-coumaric acid significantly inhibited swarming motility in both bacterial species, with both effects observed at concentrations below their MICs. These findings demonstrate antibiofilm activity against P. fluorescens on stainless steel and alterations in QS-associated phenotypes.

Pseudomonas fluorescens is a major psychrotrophic bacterium responsible for spoilage in refrigerated foods, particularly dairy products, where deterioration is driven by biofilm formation, quorum sensing (QS) regulation, and the secretion of thermostable lipases. Conventional control strategies reduce bacterial loads but often fail to prevent enzymatic spoilage. Plant-derived phenolic compounds have been widely reported as QS inhibitors and lipase modulators in various biological systems; however, evidence specifically addressing their effects on P. fluorescens regulatory networks and bacterial lipases remains limited. This review critically examines current knowledge on QS-mediated biofilm formation and lipase production in P. fluorescens and analyzes the reported inhibitory activity of phenolic compounds, with emphasis on oak (Quercus spp.)-derived metabolites. While flavonoids and phenolic acids such as quercetin, gallic acid, and p-coumaric acid have demonstrated QS inhibition and antilipolytic activity in other Pseudomonas species and pancreatic models, direct mechanistic validation in P. fluorescens lipases is scarce. Moreover, most studies rely on crude plant extracts without comprehensive metabolomic characterization, and the potential contribution of additional oak metabolites, including terpenoids, remains largely unexplored. Identifying these gaps is essential for advancing toward integrative approaches that combine enzymology, molecular modeling, and validation in food-relevant systems.