Bacteriocins, ribosomally synthesized antimicrobial peptides produced by the lactic acid bacteria have garnered significant attention for their crucial role in food processing. This review highlights the current state of knowledge on bacteriocin production, emphasizing it application in enhancing food safety, extending shelf life, and improving nutritional quality. Furthermore, the reviews aims to stimulate further research and development of bacteriocin based applications, highly contributing to the creation of safer, more sustainable, and higher quality food products. The usage of bacteriocins can be purified or on a crude form or through the use of a product that has passed through fermentation process with a bacteriocin- producing strain as a constituent in food processing or which can be integrated through a bacteriocin producing strain.