Currently, the concept of "probiotic" includes groups of live non-pathogenic microorganisms that are essential for the intestinal microbiota of a healthy person or animal. Molecular mechanisms underlying the antioxidant, antimicrobial, anti-inflammatory, and detoxifying properties of SAB are currently expanding the selection of probiotics. There is a long history of data on antimicrobial metabolites synthesized by lactic acid bacteria (LABs), which have been used to prepare lactic acid products. Information on low molecular weight antimicrobial substances that are the main or by-products of lactic acid fermentation is summarized. SAB fungicides and bacteriocins are reviewed in relation to their use as food preservatives. The properties and classification of bacteriocins depend on their synthesis and mechanism of action. The main promising areas of application of antimicrobial metabolites of SABs in industry and medicine are presented.