Abstract

NATURAL ANTIMICROBIAL COMPOUNDS PRODUCED BY FOODGRADE MICROBES: A MINI REVIEW ON FUNCTIONAL ROLES AND APPLICATIONS

Sri Agung Fitri Kusuma*

Abstract

Food-grade microorganisms, particularly lactic acid bacteria, Bacillus spp., and certain yeasts, are increasingly recognized as sources of natural antimicrobial compounds that enhance food safety and quality. These microorganisms synthesize diverse bioactive metabolites—including bacteriocins, organic acids, hydrogen peroxide, and biosurfactants—that inhibit foodborne pathogens and extend product shelf life. In recent years, natural antimicrobials from microbial origin have gained attention as sustainable alternatives to synthetic preservatives and antibiotics. Their mechanisms of action involve membrane disruption, cytoplasmic acidification, and oxidative stress induction in target microbes. This review highlights key types of antimicrobial compounds produced by food-grade microbes, their molecular mechanisms, and their practical applications in food preservation and functional food development. Understanding these metabolites provides a foundation for developing eco-friendly biopreservation strategies and supports the global transition toward safer and more natural antimicrobial approaches.

Keywords: Food-grade microorganisms; natural antimicrobials; bacteriocins; lactic acid bacteria; Bacillus; biosurfactants; food preservation; functional foods; bioactive metabolites.