Microbial Metabolites-based Food Preservation Solution
Some metabolites from microorganisms will not have adverse effects, and even because of their unique physiological mechanism of action, they are developed for food preservation. Aprofood focuses on interesting applications of microbial metabolites in the food field, and provides global customers with comprehensive food preservation solutions based on microbial metabolites.
Overview of Microbial Metabolites
Metabolites that can control bacterial as well as fungal infections are classified as antimicrobial metabolites, which are produced and accumulated by a variety of bacteria and fungi, actinomycetes. These metabolites are currently being developed for food preservation and show satisfactory results. For example: Bacteriocins are antimicrobial peptides produced extracellularly by microorganisms (Gram-positive and Gram-negative) that are used to limit unwanted microbial growth.
Metabolites derived from the lactic acid bacteria are mainly used to preserve seafood, and no adverse problems have been reported. In addition, bacteriocin and nisin were approved for food preservation by the USA Food and Drug Administration in 1988 and the European Union in 2011, respectively.
Fig. 1 Impacts of microbial metabolites on fishery and fish products (FFP). (Rathod, et al., 2022)
Types of Microbial Metabolites
At present, the most widely used in food are the metabolites secreted by lactic acid bacteria, such as organic acids, and the bacteriocins secreted by other bacteria have also been extensively studied. The specific categories are as follows:
Organic Acids
Organic acids and their derivatives can cause changes in pH, acidification of the cytoplasm can affect acid-base balance and disrupt homeostasis, interfere with gene expression, hinder cell metabolism, etc. In addition to inhibiting cell activity, organic acids can also inhibit spore germination.
Bacteriocins
Bacteriocins are ribosome-synthesized proteins or peptides that have bactericidal or bacteriostatic effects. Bacteriocins are widely evaluated for preservation and shelf-life extension of foods due to their antimicrobial activity against several spoilage and pathogenic microorganisms.
Other Metabolites
In addition to the above-mentioned metabolites used for food preservation, there are also some other microbial metabolites that are also used in food to resist harmful bacteria and maintain sensory quality due to their unique physiological modes of action, such as: phenyllactic acid, fatty acids, acetaldehyde, diacetyl, reuterin, cyclic dipeptides, etc.
Our Solutions
Aprofood deeply explores the antibacterial mechanism of microbial metabolites, and is committed to providing global customers with food preservation solutions based on microbial metabolites.
- Formula Customization
We focus on the extensive application of bacterial metabolites in food preservation, and provide customization of single metabolite formula and multiple metabolite and other functional ingredients. Based on our innovative solutions, we have the ability to solve problems perfectly, whether in basic scientific research or in the actual production process. - Comprehensive Evaluation
We provide a comprehensive evaluation on the product characteristics, application methods and approaches of customers, including the biochemical characteristics of metabolites themselves, the interaction with other substrates, and the efficacy evaluation after food preservation.
Our Advantages
Professional team and rich experience
Strict verification and evaluation process
Efficient project implementation
Customized solutions and cost optimization
Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on microbial metabolites. Please contact us for more possibilities of your project!
References
- Rathod, N. B., Nirmal, N. P., Pagarkar, A., Özogul, F., & Rocha, J. M. (2022). Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge. Microorganisms, 10(4), 773.
- McMahon, T. C., Kingombe, C. B., Mathews, A., Seyer, K., Wong, A., Blais, B. W., & Carrillo, C. D. (2022). Microbial Antagonism in Food-Enrichment Culture: Inhibition of Shiga Toxin-Producing Escherichia coli and Shigella Species. Frontiers in microbiology, 13, 880043.
For Research Use Only!
