Antibacterial substances as biopreservatives in foods

Abstract

Food biopreservation aims at extending shelf-life and ensuring safety of our food supply by means of antimicrobials which are naturally present in food. This chapter describes the current-state-of-the-art of natural antimicrobials of microbial, animal and plant origin that play a current role in food preservation as well as others which are less explored but with promising prospects. Bacteriocins produced by lactic acid bacteria have been widely studied in such a way that classification, mechanisms of action, strategies for food application and their use in different foods have been approached. Another antimicrobial metabolite of bacterial origin is reuterin, produced by Lactobacillus reuteri, which is characterized by its broad inhibitory spectrum. Lysozyme, a protein usually isolated from hen egg-white, has succesfully contributed to control the late-blowing in cheeses for decades, but its use as food preservative could decline as it can provoke allergic reactions. An overview of the essential oils from plant origin and their feasibility as food preservatives is also provided. Finally, the lytic enzymes (endolysins) of bacteriohages, the natural enemies of bacteria, are shown as one of developing strategies in food preservation.