Journal of Food Microbiology

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Perspective - Journal of Food Microbiology (2022) Volume 6, Issue 1

Antimicrobial peptides as regular bio-additive to upgrade the timeframe of realistic usability of food.

Substance, enzymatic and recombinant procedures are utilized for the amalgamation of antimicrobial peptides. These peptides have been viewed as an option in contrast to the synthetic additives. At present, nisin is the main antimicrobial peptide, which is broadly used in the protection of food. Antimicrobial peptides can be utilized alone or in blend with other antimicrobial, natural ointments and polymeric nanoparticles to upgrade the time span of usability of food.

Author(s): Linda Kiny*

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