Antimicrobial Effect of Natural Products against Bacteria, Fungi, and Yeasts

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Antibiotics are compounds that either halt or destroy bacterial growth. They may be natural, semi-synthetic, or synthetic. Secondary metabolites, such as those produced by plants, animals, and microorganisms, are known as natural antimicrobials. The antibacterial/antimicrobial properties of secondary metabolites have been investigated over the past 30 years. Compounds derived from plants and culinary seasonings, including essential oils (EOs), are widely utilized in the food industry as organic agents to inhibit microbial growth in foods and prolong the shelf life of food products. Animal peptides (i.e., polypeptides) also exhibit antimicrobial properties. Certain pathogenic and decaying bacteria may be inhibited by various chemicals produced by numerous microorganisms. Most microbially-derived antibacterial compounds are produced as intermediate byproducts of food fermentation. Numerous factors influence the antibacterial efficacy potential of natural products, including the source of the biological agent, harvesting time, the stage at which it is cultivated, and production methods.<br>