# The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation
## 1 Introduction  
The food offered to consumers must be of appropriate quality and, above all, safe. The food production chain is most often very long. At every stage, from raw materials to consumption, there is a risk of hazards affecting the quality factors (nutritional value, sensory value, etc.) and being a potential cause of food poisoning. For this reason, the basic task of food technology is the use of food preservation methods. Food technologists know many preservation methods: thermal, chemical, physicochemical, and biological methods [1]. The concept of food preservation is understood as a preserving procedure, which involves protecting it against spoilage and health hazards that may arise as a result of the action of microorganisms, enzymes, chemical reactions, and physical phenomena. The purpose of preservation is to stop tissue biochemical processes, prevent the growth and activity of microorganisms, stop chemical and physical changes, protect against the invasion and development of pests, and well as against pollution. A very important task of food preservation methods is to extend the shelf life while maintaining the unchanged product quality and, above all, its safety. It is also a way to prevent food waste during distribution and among consumers' use [2]. Among many traditional methods of food preservation, biological methods are one of the oldest. After many years of searching for novel, innovative preservation methods (high-pressure, ultrasound, pulsating light, etc. ), a return to the most \"natural\" methods has recently been observed [1]. Biopreservation is a method of using non-pathogenic microorganisms and/or their metabolites to increase microbiological safety and extend food shelf life. Both starter cultures and special preservation cultures are used in biopreservation. Starter cultures enable the initiation of fermentation processes. Protective cultures primarily control the growth and production of toxins by microorganisms. The use of bacteria in food technology has a long history. One of the oldest methods of using microorganisms is fermentation, which is also a traditional method of food preservation. Moreover, fermented products obtain many valued sensory and nutritional properties, e.g., they are easier to digest. Humans have used microorganisms to preserve food from ancient civilizations ranging from Assyria, Babylonia, Egypt, and Persia to the Slavic civilizations. The earliest archeological evidence of fermented beverage production and consumption came from Israeli stone mortars (13,000 BC). Other archaeological proof came from investigations in Qiaotou, China. In human history, the fermentation of milk was a very important step. Archaeological evidence indicates that during the early Neolithic (6500 BC) period, in the Near East, milk was processed by the people. Also in Poland, evidence of dairy residues was found in pottery \"cheese-strainers\" dated around 5200 and 4900-4800 BC, which suggests milk fermentation for cheese making. There is also evidence of the use of fermentation in ancient Egypt (bread, wine, and beer) [3]. Among bacterial metabolites, the most important preservatives are organic acids (lactic, acetic, and propionic), diacetyl, hydrogen peroxide, carbon dioxide, and exopolysaccharide articles. In recent years, increasing attention has been paid to bacteriocins, small polypeptide molecules ribosomally synthesized by many species of Gram-positive and Gram-negative bacteria and archaea. Attention is also paid to other substances that may act as biopreservatives in the future, e.g., lipoproteins. They will be an alternative to chemical preservatives. The aim of the review is to present the potential of microorganisms (bacteria, yeast, and bacteriophages) in modern food biopreservation, with particular emphasis on substances produced by these microorganisms. New biopreservation technologies as an alternative to artificial preservatives and the safety aspects of using these new solutions will also be discussed.