Bio Preservatives

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    Khainur Ikhram Abdul Rahman 2010430072

    Nuruljannah Mohamad 2010600276

    Muhamad Firdaus Ibrahim 2010445664

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    Biopreservation defined as the extensionof shelf life and enhanced safety of foodsby the use of natural or controlledmicrobiota and/or antimicrobialcompounds.

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    Because food products are now often soldin areas of the world far distant from theirproduction sites, the need for extendedsafe shelf-life for these products has alsoexpanded

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    Several food preservation systems such asheating, refrigeration and addition ofantimicrobial compounds can be used toreduce the risk of outbreaks of foodpoisoning. However, this method alwayscauses changes in the food, physically andchemically.

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    A biopreservative bacterium does notnecessarily have to ferment the food. But ifconditions are suitable, it will compete wellfor nutrients with the spoilage andpathogenic bacteria in the food thenproduce acids and other antimicrobialagents, particularly bacteriocins. They (e.glactic acid bacteria) must be harmless tohumans.

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    Lactic acid bacteria is used because theyhave antagonistic properties which makethem particularly useful as biopreservatives.

    When LABs compete for nutrients, theirmetabolites often include active antimicrobialssuch as lactic and acetic acid, hydrogenperoxide, and peptide bacteriocins. Some

    even produce the antimicrobial nisin which isa particularly effective preservative.

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    The advantage of essential oils is theirbioactivity in the vapor phase, acharacteristic that makes them useful aspossible fumigants for stored commodityprotection.At low pH the hydrophobicity of anessential oils increases, enabling it to moreeasily dissolve in the lipids of the cellmembrane of target bacteria.

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    Meat Products

    Dairy Products

    Vegetables and fruits

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    A high fat content appears to reduce theaction of essential oil in meat products. It isthe high levels of fat and/or protein infoodstuffs protect the bacteria from the actionof the essential oil in some way. For example,if the essential oil dissolves in the lipid phaseof the food there will be relatively lessavailable to act on bacteria present in the

    aqueous phase. Certain oils stand out asbetter antibacterials than others for meatapplications.

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    Carbohydrates in foods do not appear toprotect bacteria from the action ofessential oils as much as fat and proteindo. A high water and/or salt level facilitatestheir action.The need for higher concentrations of oilsin foods than in laboratory media toachieve inhibition may be related to themore complex nature of food.

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    All the plant essential oils tested weremore effective in low than in high fatcheese. This may have resulted from thefat in the product providing a protectivelayer around the bacteria, or the lipidfraction may have absorbed theantimicrobial agent and thus decreased itsconcentration and effectiveness in theaqueous phase.

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    The antimicrobial activity of essential oils invegetable dishes is benefited by a decreasein storage temperature and/or a decrease intheAll essential oils and their components thathave been tested on vegetables appeareffective against the natural spoilage flora andfood borne pathogens pH of the products.

    Vegetables generally have a low fat content,which may contribute to the successful resultsobtained with essential oil.

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    Biopreservatives is extremely important in thepresent day for it is crucial and a breakthrough offood microbiology study. It acts as a savior for foodindustries where as the consumers is sensitive of

    their food. By biopreservatives, food original taste,smell, texture will not be affected by the prolongingheat or sheer cold freeze of the physical way ofpreserving food. By using a naturaly secretedsubstance by microorganism on food that keeps all

    of the food originals, it can be seen that consumersare comfortable with it. It is hope that thetechnology will be improve so that a better futurecan be shape.