The global food industry is under increasing pressure to balance the competing demands of maximizing shelf-life, ensuring safety, and maintaining sustainability. While traditional preservatives effectively extend shelf-life, they have come under scrutiny for their chemical composition as well as the negative health impacts and environmental damage that accompanies their use. There is a clear gap in the market for greener and novel preservation methods that benefit from the natural products and microorganisms available to us.
Our company addresses these gaps by offering state-of-the-art microorganisms and metabolites preservation development services. By utilizing nature's own preservatives like lysozymes, nisin, natamycin, volatile antimicrobial agents derived from Bacillus, among others, we provide preservatives that are safe, eco-friendly, and outperform synthetics. This service will help food manufacturers achieve compliance with science-based legislation while ensuring regulatory approval, consumer demand, and environmental ethics are all met.
Fig 1. lactic acid bacteria metabolites in food preservatives (Evandro L.S., 2023)
Service Overview
Our service focuses on the design, development, and optimization of microbial preservatives specifically tailored for the food industry. We aim to isolate, characterize and stabilize bioactive compounds like enzymes, bacteriocins, antifungal compounds, and volatile organic compounds (VOCs) produced by microorganisms. The key outcomes are:
- Development of preservatives with biological activity, such as lysozyme for dairy products or nisin for meat products.
- Strain design for custom producers of antifungal proteins targeting specific pathogens like Listeria, Salmonella, and molds.
- Stabilization of metabolites and maintaining efficacy under a range of storage and processing conditions.
- Support for marketplace regulations on an international scale.
Through the use of sophisticated biotechnology alongside ecological approaches, we fuse the domains of food safety and sustainability.
Technical Principles
Several mechanisms are employed to inhibit spoilage and pathogenic organisms with microbial-derived preservatives:
- Enzyme Action: Lysozymes hydrolyze peptidoglycan forming a bacterial cell wall which leads to lysis.
- Bacteriocin Activity: Nisin attaches to lipid II, which forms an integral part of gram-positive bacteria's cell membrane, thus Nisin ruptures the cell membrane.
- Antifungal Activity: Natamycin prevents the germination of spores by attaching to ergosterol contained by fungal membranes.
- Fungus-Produced Antimicrobial Activity: Bacillus VOCs (aldehydes, ketones) that diffuse through food matrices inhibit microbes without changing the sensory attributes of the food product.
These methods serve to guarantee selective and non-residual pesticide food preservation while retaining quality.
Features of Technology
- Natural Origin: Obtained from microorganisms classified as GRAS (Generally Recognized as Safe).
- Broad Spectrum of Activity: Active targeting bacteria, fungi, and even biofilms.
- Resistant to Heat and pH: Designed to endure pasteurization, fermentation, and acidic and basic conditions.
- Multi Component Mixes: Using multiple metabolites increases their synergistic action in lower concentrations.
- Clean Label Trend: Incorporation of active substances instead of anti-caking agents fulfills clean label requirements.
Technical Categories
Based on the metabolite type and application, our preservation solutions are divided into the following categories:
- Enzymes: For preservation of dairy products and beverages – Lysozyme is either egg white derived or recombinant.
- Bacteriocins: Nisin is suitable for canned meat, plant based alternatives, and other foods.
- Polyene Antifungals: Church and baked consumables surface treatment natamycin.
- Volatile Organic Compounds (VOCs): VOCs from Bacillus subtilis for fresh fruits, vegetables, and ready-to-eat meals.
Application Areas
- Dairy: Preservation of cheese rinds with natamycin, lysozyme in infant formula.
- Meat & Poultry: Controlling Listeria in deli meats with nisin.
- Bakery: Expanding the shelf life of bread using antifungal metabolites.
- Beverages: Using lysozyme as a natural preservative for wines and juices.
- Plant Based Foods: VOCs to prevent spoilage of vegan products.
Environmental Benefits
- Reduced Water Pollution: Benign bioactive agents do not build up into toxic compounds within aquatic environments.
- Energy Efficiency: The energy required for microbial fermentation processes is less than chemical synthesis.
- Circular Economy: Agricultural waste is turned into substrates for fermentation.
Our Services
We offer seamless microbial preservation integration into your production chain with our comprehensive portfolio:
Company Service Advantages
- Cross-Disciplinary Expertise: Teams combine microbiology, food science, and process engineering.
- Custom Solutions: Preservation strategies adapted to client-specific needs (e.g., halal, organic certifications).
- IP Protection: Proprietary strains and formulations safeguarded through patents.
- Sustainability Metrics: Lifecycle assessments (LCAs) provided to quantify environmental benefits.
Contact Us
As the food industry pivots toward safer, greener preservation methods, our microorganisms and metabolites preservation development service stands at the forefront of this transformation. By unlocking the potential of microbial-derived compounds, we empower manufacturers to meet evolving consumer demands while advancing global sustainability goals. With a commitment to innovation, quality, and ecological stewardship, we invite partners to collaborate in redefining the future of food preservation.
How to Place an Order
Reference
- Evandro L.S., Kataryne A.O., et al. "Influence of lactic acid bacteria metabolites on physical and chemical food properties" Current Opinion in Food Science 2043, 49:100981.
Our products and services are for research use only and cannot be used for any clinical purposes.
Microorganisms and Metabolites Preservative Development
