Food Preservatives From Microbial Origin: Industrial Perspectives

Biological preservatives derived from plants, animals, and bacteria have gained favor because they are more dependable, ethical, and safe. The food industry is looking for natural antimicrobials due to consumer preferences for the additives derived from nature and worries about the assurance of manufactured preservatives. Such preservatives are more stable, but they are also cheaper and more widely available in nature. Bacteriocins, enzymes, plant extracts, peptides, and fermented substances are examples of natural antimicrobials. Numerous LAB bacteriocins have promising implementations in the food market preservation, and their application in the food market can aid in alleviating the use of additives and preservatives along with the severity of thermal processing, culminating in food products that are effectively preserved naturally and have more organoleptic as well as nutritional properties. Bacteriocins are adjoined to foods in various ways like food flavoring agents, additives, mean life prolongers, or innards, perhaps can be manufactured in situ using bacteriocin forming initiators, add-ons, or conservational factors. Bacteriocins have received huge attention in recent years as part of hurdle technology, and they show enhancing or combinational effects when blended with many more microbicidal substances. High-pressure processing or pulsed electric fields are physical treatments that allow for more effective food preservation. This chapter explores the vital functions and corresponding action mechanisms of natural preservatives obtained from various microbiological sources in recent years. This will provide thorough information for food additives and preservatives in use.