# The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation
## 8 Conclusions  
The biological substitute for chemical and physical food preservation techniques, which are typically seen as detrimental to product quality and, in certain situations, detrimental to health, may be found through biopreservation. Overall, the processing, preservation, and safety of food can be improved by the biopreservation of food using bacteriocins, bacteriophages, and endolysins. Many years of experience with the use of nisin confirmed its effectiveness in reducing the occurrence of pathogenic and putrefractive food microorganisms. However, currently, only four of the group of almost four hundred bacteriocins are approved for use in food. It should be stressed that the microorganism's potential for antimicrobial agent production is still unexplored. Further research is necessary to develop bioconversion technologies, especially to implement them into food industrial manufacturing. It is anticipated that bacteriocins, bacteriophages, and endolysins will show to be the biopreservative of the future due to the revolution in genetic technology and the progress of molecular procedures. The main concern is food safety strictly guarded by authorities' regulations. Therefore, all the legal requirements should be fulfilled. Moreover, when developing antimicrobial agents, especially as a result of genetic modification or implementing new food processing technologies, we also have to bear in mind consumer acceptance. B.S. : Conceptualization, methodology, software, validation, investigation, resources, data curation. B.S., A.S., D.  
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