What Are the Different Types of Natural Antiseptics?

Natural preservatives, also known as natural organic preservatives, are substances that are secreted by the organism or that have bacteriostatic effects in the body. They are artificially extracted or processed to become food preservatives. Such preservatives are natural substances, and some of them are components of food, so they are non-toxic to the human body and can enhance the flavor and quality of food. Therefore, they are a class of food preservatives with development prospects. Such as alcohol, organic acids, chitin and chitosan, antibiotics secreted by some bacteria, etc. can play a certain role in preserving food.

The research on plant-based food natural preservatives at home and abroad is extremely active. The reason is that there are many physiologically active substances with antibacterial effects in natural plants in nature. In recent years, many scholars in China have conducted research on plant-based natural food preservatives. They researched

Microbial natural preservatives come from a wide range of sources.Bacteria, antibacterials, yeasts, and molds can all produce bacteriostatic substances during the growth and reproduction process.However, the only microbial preservatives approved by the National Technical Committee for Standardization of Food Additives in China are nisin and nisin. Natamycin, they are approved for use in more than 50 countries. ^[4]

Natural preservatives

The bacteriostatic substance produced by bacteria is called bacteriocin, which is a complex of skin and sugar and lipid. At present, dozens of bacteriocins have been found in lactic acid bacteria (including lactic acid bacteria, Pediococcus, Lactobacillus and Leuconostoc). Among them, nisin is widely used, that is, niisn. Nisogen is an intramolecular loop formed by 3 4 amino acid residues and 5 thioether bridges. It has a strong inhibitory effect on a variety of Gram-positive bacteria, but it has no effect on Gram-negative bacteria, yeast and mold. ^[3]

Natural preservative produced by actinomycetes

Natamycin, also known as pimamycin, produced by Streptomyces catarrhalis, is a polyolefin macrocyclic vinegar compound that can effectively inhibit and kill toxins, yeasts, filamentous fungi, and has no effect on bacteria and viruses. . Tylosin is a macrocyclic vinegar compound produced by streptomycin, and its effect is similar to nisin. The polylysin produced by Streptomyces albicans is a polypeptide made by condensing lysine, which can inhibit Gram-positive, negative, and yeast, but it is not effective against mold. It has good thermal stability. It can still inhibit microorganisms when heated at 100 , 100min or 120 for 20min. Generally, it is used together with auxiliary agents such as glycine, sodium acetate, ethanol, lysozyme and so on in rice, cooking, kung kong, fish cake and other products. The lysozyme produced by Streptococcus globococcus can specifically dissolve Staphylococcus aureus and other food contaminating bacteria, and has a broader lytic spectrum than protein lysozyme. ^[3]

Natural preservative mold

The bacteriostatic substance produced by Monascus mainly affects bacteria, and this bacteriostatic substance is related to the polyketide pigment produced. Kojic acid produced by Aspergillus oryzae fermentation inhibits certain bacteria and fungi. Salmonella penicillium inoculated on the surface of dried sausages can inhibit the growth of mycotoxins. ^[3]