Please enable JavaScript.
Coggle requires JavaScript to display documents.
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.
Lactoferrin /
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
Processing methods.
food components
homogeneous of a food
Encapsulation that has to be food grade to enhance antimicrobial.
BACTERIOCINS
GRAS status
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.
Lactococcus lactic
Class 2
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
class 3
not used in food industry
Large/ heat stable
Staohylococcus simulans
Applications
Food
Animal Feed
Pharmaceuticals
Two choices
Added as live culture.
Dried out and added as ingredient.
Low cost.
Chemicals
Benzoates- Fruit juices
sorbic acid - Baked/ confectionery
Bacteriocins/ label friendly