Today, the usage of natural additives in food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented that can be used as alternatives to chemical antimicrobials. Plant extracts oils contain terpenes, flavonoids, aldehydes, phenolic cause antioxidant activity. The synergistic activity synthesize...

Class IIa bacteriocins have been primarily explored as natural food preservatives, but there is much interest in exploring the application of these peptides as therapeutic antimicrobial agents. Bacteriocins of this class possess antimicrobial activity against several important human pathogens. Therefore, the therapeutic development of these bacteriocins will be reviewed. Biological and chemical...

Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive while requiring less water the microorganism’s growth. A number scientific studies evinced an increase in flavonoids or phenolics fruit vegetable and peptides cereal processing residues whey, major dairy industr...