POTENTIAL OF ANTIMICROBIALS DERIVED FROM MICROORGANISMS- A REVIEW

Abstract

Antimicrobial compounds, such as antibiotics, are produced by microbes and eventually restrict the growth and proliferation of harmful microorganisms. The majority of antimicrobials generated by microorganisms are considered secondary metabolites. Because of the ongoing worldwide concern about antibiotic resistance, scientific discussions are needed to examine breakthroughs in the production of antimicrobial agents and their alternatives that may limit the development of antibiotic-resistant strains among bacterial infections. Bacteriophages have been employed in the food industry in a variety of ways, depending on their intended function. The use of bacteriophages to regulate bacterial cells in raw materials from fields, abattoirs, and ready-to-eat food products is known as biocontrol. The development of low-cost and convenient model organisms, as well as cutting-edge molecular biology, has aided in the bioprospecting of new antimicrobial medications and the discovery of new therapeutic targets. Antimicrobial compounds isolated from microorganisms, such as bacteriophages, lysin, lactic acid, nisin, probiotics, natamycin, reuterin, and other antimicrobial compounds isolated from marine microbes, are summarized in this review, along with their mode of action, potential applications in food and human health, and future scope.