Natural Occurring antimicrobial (Class 2 (Example= Sakacin P (…
Natural Occurring antimicrobial
Animal derived/ plant derived/ microbial derived
lysozyme / Herb and spices Bacteriocins i.e nisin.
uses in the food industry?
Inhibit the growth or inactivate, pathogenic or spoilage microorganism.
Factors effecting the activity of natural antimicrobial?
type of microbes present
Intrinsic factors- pH, A.W
homogeneous of a food
Encapsulation that has to be food grade to enhance antimicrobial.
Short peptides/ heat stable / active at very low temps
Class 1 ( Lantibiotic)
Example = Nisin/ used commercially.
small/ approved in many countries.
Effects the cell wall
Section through cell wall
binds to the lipid II of the cell membrane
Inserts to form a pore in the cell membrane.
Example= Sakacin P ( Lactobacillus Sakei )
Requires specific receptor to work
Listeria monocytogenes only one with receptor
Works by effecting the lipid bi layer of sensitive bacteria
Heat stable / active at low conc.
Membrane proteins i.e- maltose
not used in food industry
Large/ heat stable
Added as live culture.
Dried out and added as ingredient.
Benzoates- Fruit juices
sorbic acid - Baked/ confectionery
Bacteriocins/ label friendly