According to the source of natural food preservatives, it can be divided into: microbial sources, animal sources, plant sources, mineral extracts and natural organic compounds.
Microbial source Natural food preservatives - bacteriostatic substances produced by microorganisms. The bacteriostatic substance produced by bacteria is called bacteriocin, which is a polypeptide (antimicrobial peptide) or a complex of a polypeptide with sugar and fat. Yeast and some filamentous fungi: There is a kind of killer yeast in nature, which can secrete a protein, a killing toxin, to kill the same family and relative yeast during its growth. Food (medicine) bacteria: Some food (drug) bacteria metabolites have an inhibitory effect on certain food spoilage. Mold and actinomycetes: A small molecular weight basic protein is obtained from Aspergillus oryzae, which inhibits the growth of filamentous fungi. Both lysozyme and nisin are microbial source preservatives.
Animal source natural food preservatives - more varieties, mainly protamine and histone, chitosan is chitosan, propolis.
Plant-derived natural food preservatives - There are many physiologically active substances in natural natural plants that have antibacterial effects. Natural edible spice plants, Chinese herbal medicines and other plants. The main products are: ginger extract, ginkgo leaf extract, cinnamon extract, clove extract, rosemary extract, red yeast extract, sweet pepper extract, pepper extract and the like have a strong bactericidal effect.
Mineral extract - an antibacterial substance extracted from mineral salts in rock salt rock. It can be used for preservation of fruits and vegetables.
Natural organic compounds - many natural organic compounds that can be used in food preservation technology. Such as glycine, glucosamine hydrochloride and the like.
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