Evaluation of Lactiplantibacillus plantarum C07 Isolated from Fermented Whey: Insights into Antimicrobial Properties and Its In Situ Biopreservative Application in Chinese Rubing Cheese

, ILA), which synergistically inhibited peptidoglycan synthetases (MurC, MurD, MurE, MurF, and MurG) through hydrogen bonding, thereby disrupting cell wall formation. A 7-day biological control experiment confirmed that the bacteria could effectively inhibit foodborne pathogens in Chinese Rubing cheese at varying storage temperatures, providing a theoretical basis and practical insights for the development of biological preservatives derived from cheese and fermented foods to combat foodborne pathogens.