Journal of Research in Microbiology and Immunology ISSN: 3108-0952 (Online)

Authors: Rajeev Khandelwal, Rudraksh Patil

Abstract: Natural antimicrobials have received significant attention in recent years due to their potentially harmful impact on health. Based on the findings of many investigations, chitosan, a biopolysaccharide generated from chitin that is naturally biodegradable and non-toxic, has the potential to be employed as a natural antibacterial. Chitosan has been shown to have potent antibacterial action against a wide range of pathogenic and spoilage microorganisms, including fungi and Gram-positive and Gram-negative bacteria. Intrinsic parameters such as the kind of chitosan and the degree of chitosan polymerization impact antibacterial activity, as do extrinsic ones such as the microbial organism, ambient circumstances, and the presence of additional components. The application of chitosan in food systems should be based on a thorough understanding of the complicated processes behind its antibacterial mode of action. We examine a number of papers on the examination of chitosan antibacterial characteristics and their application in culture and food media in this article.

Keywords: Antimicrobial, Preservative, Chitosan.