Microbial and Bio-based Preservatives: Recent Advances in Antimicrobial Compounds

The biodeterioration of food products remains a significant public health concern, and ensuring a safe food supply is a substantial challenge for the food industry. The antimicrobial compounds synthesized during fermentation have demonstrated inhibitory effects against many foodborne pathogenic microorganisms. Recently, investigations have been carried out globally to develop safe, natural food preservatives to protect food products, and advances have been made to meet users’ acceptance as a substitute for chemical preservatives. Antimicrobial compounds could provide an innovative and exciting benchmark with the burgeoning application of natural and biological preservatives in the food industry. Thus, this chapter provides an overview of microbial and bio-based preservatives as a potential transformation of natural preservatives in meeting the needs of the food industry.