| Summary: | This review explores the agri-food residues of tomato and strawberry as sources of bacteria with bio-protective potential against different pathogenic and spoilage microorganisms for enhancing product shelf life and improving food safety. A comprehensive review of research highlights that Pseudomonas (e.g., P. fluorescens) and Bacillus (e.g., B. subtilis) are relevant genera in the microbiota of both tomato and strawberry plants, as opposed to lactic acid bacteria which are a minority in both plants. Interestingly, those dominant microbial groups have been reported to exhibit potential bio-protective capabilities. This work also discusses different innovative and sustainable methods, such as the use of protective coating or microencapsulation, and the importance of related factors (produce surface properties, bacterial adhesion, etc.) for applying bio-protective cultures in tomato and strawberry, emphasizing the pros and cons. As a conclusion, we suggest that bio-protective cultures are applied at an earlier stage, at crop, exploiting the antimicrobial abilities in the pre- and post-harvest continuum. This bio-protective approach contributes to a more bio-based strategy to sustainably preserve fruits and vegetables from farm to fork.
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