This study delves into the intricate world of Indonesian fermented foods, exploring the multifaceted nature of bacteriocins produced by Lactobacillus plantarum isolates. Through meticulous characterization, we unravel the diversity and potency of these culinary guardians, shedding light on their potential applications. Employing advanced molecular techniques, we identify and elucidate the plantaricin-encoding genes responsible for the unique antimicrobial properties exhibited by these isolates. Our findings not only contribute to the understanding of indigenous microbial communities in traditional foods but also offer insights into harnessing these natural agents for enhancing food safety and preservation.

Bacteriocins, Lactobacillus plantarum, Indonesian fermented foods

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