# The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation
## 3 Antimicrobial Compounds Produced by Bacteria
### Bacteriocins
The advantages of such nanotechnology are as follows: (1) the protection of bacteriocins, (2) additive antimicrobial effect, and (3) the development of probably more effective nano-formulated bacteriocins. Prospects for using nanotechnology to encapsulate bacteriocins in the future show many benefits. Bacteriocins can be nanoencapsulated to make more effective nuticosmetics, medications, and biomedical materials, as well as prolong food shelf life and improve industrialized food safety. As more research is carried out on the molecular stability and controlled release of encapsulated bacteriocin from nanotechnology, these applications will soon become a reality [54]. In relation to the presence of bacteriocins in the environment and their antimicrobial activity, some targeted microorganisms in an evolutionary response can develop resistance mechanisms [4]. The bacteriocin resistance can be acquired or innate (naturally to related resistant strains). The main mechanisms cover the impermeability of cell membrane (1) reduction or loss of bacteriocin binding or insertion, (2) bacteriocin sequestering, (3) bacteriocin efflux pumping, and (4) bacteriocin degradation [55]. Due to the increasing demand for biopreservative development and usage, bacteriocin resistance is a rising concern. Therefore, the significance and mechanisms of bacteriocin resistance need to be extensively explored [56]. Bactericons can be applied as biopreservatives in food manufacturing alone or in combination with other preservatives. Due to numerous advantages and the long-term experience of usage nowadays, many bacteriocins are commercially available (Table 2). Bacteriocins and other antimicrobial proteins can be produced by a different microorganism. Screening for microorganism-producing AMPs is a complex process. In this search, genetic analysis and PCR methods are useful. After identification, the next step is purification. Culturing AMP's producer strains is the main method of obtaining them [57]. The progress in technology allows for the chemical synthesis of peptide-based compounds. The chemical synthesis of AMPs, especially the solid-phase peptide synthesis (SPPS) approach, offers many advantages, including the following: pure products, the possibility of molecular engineering modification, and large-scale production [58]. \begin{table}
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**Bacterioin Name** & **Commercial Product** & **Application as a Biopreservative** & **Approval Status** \\ \hline Nisin & Nisaplin® (Danusco, Copenhagen, Denmark), Christian® (Chr.Hansen, Horsholm, Denmark), BioState® ([PERSON], Horsholm, Denmark) & Dairy, fermented products, fish & FDA, EFSA (E234) \\  & Dey®sis (DSM, Delft, The Netherlands), Novosin® (Danios, Copenhagen, Denmark) & & \\ \hline Pediocin PA-1 & Microagent® (Danusco, Copenhagen, Denmark), ALTA® 2341 (Naarden, Netherlands) & Vegetable and fruits & FDA \\ \hline Sakacin & Bactoferrin® 2-2, Bactoferrin® B-FM ([PERSON], Horsholm, Denmark) & Dairy & FDA \\ \hline Leuccin A & Bactoferrin® 3-8F-43 A ([PERSON], Horsholm, Denmark) & Meat & FDA \\ \hline Natamycin & Natamax (DuPont® (Danios® (Danios® (Danios® (Danios® (Danios® (Danios® (Danios® (Danios® (Danios® (Danios® (Danios® (Danios (Danios (Danios (Danios (Danios (Danios (Danios (D ))))))))))))))))))))))))}}} \\\\\\\\\\\\ \end{113.13.13.13.13.13.13.13.13.13.13.13.13.13.13  
Nisin is a bacteriocin of the structure of polycyclic peptide. It is produced by Gram-positive bacteria such as _Streptococcus_ and _Lactococcus_. Nisin has bactericidal or bacteriostatic activity. It is the oldest and most studied bacteriocin. Nisin was discovered in 1928 in milk and has been used in biopreservation since 1950. This means that nisin has a history of being used as a food additive before 1958, which fulfills the criteria of GRAS status [43]. The first approval for its use in foods was established in 1969 by an Expert Committee of Food Additives of FAO/WHO [63].