Khainur Ikhram Abdul Rahman

Nuruljannah Mohamad Muhamad Firdaus Ibrahim

2010430072
2010600276 2010445664

 Biopreservation

defined as the extension of shelf life and enhanced safety of foods by the use of natural or controlled microbiota and/or antimicrobial compounds.

 Because

food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded

 Several

food preservation systems such as heating, refrigeration and addition of antimicrobial compounds can be used to reduce the risk of outbreaks of food poisoning. However, this method always causes changes in the food, physically and chemically.

biopreservative bacterium does not necessarily have to ferment the food. But if conditions are suitable, it will compete well for nutrients with the spoilage and pathogenic bacteria in the food then produce acids and other antimicrobial agents, particularly bacteriocins. They (e.g lactic acid bacteria) must be harmless to humans.

 Lactic

acid bacteria is used because they have antagonistic properties which make them particularly useful as biopreservatives. When LABs compete for nutrients, their metabolites often include active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. Some even produce the antimicrobial nisin which is a particularly effective preservative.

 The

advantage of essential oils is their bioactivity in the vapor phase, a characteristic that makes them useful as possible fumigants for stored commodity protection. At low pH the hydrophobicity of an essential oils increases, enabling it to more easily dissolve in the lipids of the cell membrane of target bacteria.

 Meat Dairy

Products Products and fruits

Vegetables

high fat content appears to reduce the action of essential oil in meat products. It is the high levels of fat and/or protein in foodstuffs protect the bacteria from the action of the essential oil in some way. For example, if the essential oil dissolves in the lipid phase of the food there will be relatively less available to act on bacteria present in the aqueous phase. Certain oils stand out as better antibacterials than others for meat applications.

 Carbohydrates

in foods do not appear to protect bacteria from the action of essential oils as much as fat and protein do. A high water and/or salt level facilitates their action. The need for higher concentrations of oils in foods than in laboratory media to achieve inhibition may be related to the more complex nature of food.

 All

the plant essential oils tested were more effective in low than in high fat cheese. This may have resulted from the fat in the product providing a protective layer around the bacteria, or the lipid fraction may have absorbed the antimicrobial agent and thus decreased its concentration and effectiveness in the aqueous phase.

 The

antimicrobial activity of essential oils in vegetable dishes is benefited by a decrease in storage temperature and/or a decrease in the All essential oils and their components that have been tested on vegetables appear effective against the natural spoilage flora and food borne pathogens pH of the products. Vegetables generally have a low fat content, which may contribute to the successful results obtained with essential oil.

Biopreservatives is extremely important in the present day for it is crucial and a breakthrough of food microbiology study. It acts as a savior for food industries where as the consumers is sensitive of their food. By biopreservatives, food original taste, smell, texture will not be affected by the prolonging heat or sheer cold freeze of the physical way of preserving food. By using a naturaly secreted substance by microorganism on food that keeps all of the food originals, it can be seen that consumers are comfortable with it. It is hope that the technology will be improve so that a better future can be shape.