Microbial and Bio-based Preservatives: Recent Advances in Antimicrobial Compounds

Okoye, Charles Obinwanne; Okeke, Emmanuel Sunday; Ezeorba, Timothy Prince Chidike; Chukwudozie, Kingsley Ikechukwu; Chiejina, Chike Obinna; Fomena Temgoua, Nidelle Sausten

doi:10.1007/978-981-19-5711-6_4

Charles Obinwanne Okoye^4,5,
Emmanuel Sunday Okeke^6,7,8,
Timothy Prince Chidike Ezeorba⁸,
Kingsley Ikechukwu Chukwudozie^9,10,
Chike Obinna Chiejina⁴ &
…
Nidelle Sausten Fomena Temgoua¹¹

Part of the book series: Microorganisms for Sustainability ((MICRO,volume 38))

491 Accesses
8 Citations

Abstract

The biodeterioration of food products remains a significant public health concern, and ensuring a safe food supply is a substantial challenge for the food industry. The antimicrobial compounds synthesized during fermentation have demonstrated inhibitory effects against many foodborne pathogenic microorganisms. Recently, investigations have been carried out globally to develop safe, natural food preservatives to protect food products, and advances have been made to meet users’ acceptance as a substitute for chemical preservatives. Antimicrobial compounds could provide an innovative and exciting benchmark with the burgeoning application of natural and biological preservatives in the food industry. Thus, this chapter provides an overview of microbial and bio-based preservatives as a potential transformation of natural preservatives in meeting the needs of the food industry.

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Department of Zoology & Environmental Biology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
Charles Obinwanne Okoye & Chike Obinna Chiejina
Biofuels Institute, School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
Charles Obinwanne Okoye
Institute of Environmental Health & Ecological Security, School of Environment & Safety Engineering, Jiangsu University, Zhenjiang, China
Emmanuel Sunday Okeke
Natural Science Unit, School of General Studies, University of Nigeria, Nsukka, Nigeria
Emmanuel Sunday Okeke
Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
Emmanuel Sunday Okeke & Timothy Prince Chidike Ezeorba
Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria
Kingsley Ikechukwu Chukwudozie
Department of Clinical Medicine, School of Medicine, Jiangsu University, Zhenjiang, China
Kingsley Ikechukwu Chukwudozie
School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
Nidelle Sausten Fomena Temgoua

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Charles Obinwanne Okoye
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Emmanuel Sunday Okeke
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Timothy Prince Chidike Ezeorba
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Kingsley Ikechukwu Chukwudozie
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Chike Obinna Chiejina
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Nidelle Sausten Fomena Temgoua
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Correspondence to Kingsley Ikechukwu Chukwudozie .

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Department of Biotechnology & Bioinformatics, Jaypee University of Information Technology, Waknaghat, India
Ashok Kumar Nadda
Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana, India
Gunjan Goel

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Okoye, C.O., Okeke, E.S., Ezeorba, T.P.C., Chukwudozie, K.I., Chiejina, C.O., Fomena Temgoua, N.S. (2022). Microbial and Bio-based Preservatives: Recent Advances in Antimicrobial Compounds. In: Nadda, A.K., Goel, G. (eds) Microbes for Natural Food Additives. Microorganisms for Sustainability, vol 38. Springer, Singapore. https://doi.org/10.1007/978-981-19-5711-6_4

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DOI: https://doi.org/10.1007/978-981-19-5711-6_4
Published: 01 January 2023
Publisher Name: Springer, Singapore
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Online ISBN: 978-981-19-5711-6
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