Table 2.

Antimicrobial substances derived from animal sources and uses.

Antimicrobials	Source	Food bio-preservation	References
Lysozyme	Naturally found as part of a living organism for defence.	Used as antimicrobials in dairy foods and inhibits Gram-positive bacterial species	[43]
Lactoferrin	A type of natural protein seccteted in milk, especially in the whey part.	Antimicrobial activity because of its iron binding property, as well as its antibacterial potency it inhibits B. stearothermophilus, L. monocytogenes, E. coli, and B. subtilis	[44]
Lactoperoxidase	An antimicrobial system that originated from milk	Effective against gram-negative bacteria	[45]
Ovotransferrin	Produced by hydrolysis of natural proteins.	Inhibits bacterial growth due to iron deprivation	[46]
Protamine	A type of protein found in the sperm of fish (salmon and other species of fish) and birds.	Used as antimicrobial properties inhibits the Gram-positive, as well as Gram-negative bacterias and some species of fungi used as a preservative in a wide variety of foods ranging from confection items to fruits and rice	[19]
Pleurocidin	An antimicrobial peptide secreted in the skin of winter flounder	Inhibits various species of fungus and bacteria including L. monocytogenes, E. coli O157: H7, V. Parahemolyticus S. cerevisiae, and P. expansum	[47]
Chitosan	P produced from chitin for commercial purposes and extracted from exoskeletons of arthropods and crustaceans	Used as antibacterials and antifungals inhibits the growth of B. cereus, S. typhimurium, S. aureus, L, monocytogenes, and Shigella dysenteriae	[48].