The Applications of Microorganisms in the Production of Food Preservatives: Microbial Biotransformation
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Abstract
Microorganisms produce bioactive compounds that inhibit the growth of pathogenic bacteria, fungi, and viruses, enhancing food safety and shelf life. Key antimicrobial substances include bacteriocins, organic acids, hydrogen peroxide, ethanol, and enzymes. Fermentation, particularly by lactic acid bacteria and yeasts, plays a critical role in synthesizing natural preservatives by breaking down complex food components into simpler molecules. Additionally, microbial biotransformation enables the conversion of precursors, such as alcohols, steroids, and sugars into essential organic acids, including carboxylic, amino, and fatty acids. These acids create acidic environments that suppress microbial growth, making them vital for food preservation. The utilization of microbial-derived preservatives offers a sustainable and effective alternative to synthetic additives, aligning with the increasing demand for natural and clean-label food products. The aim of this study is to comprehensively review the multifaceted applications of microbial biotransformation across various industries, emphasizing its role in enhancing food safety, drug discovery, and industrial biotechnology.
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