ScholarWorks@중앙대학교

초록

Microbial contamination poses a significant challenge to the commercial production and preservation of cultured meat, especially in antibiotic-free systems. This literature review aims to identify and evaluate natural, food-safe antimicrobials from plant, animal, and microbial sources as dual-function agents that could potentially inhibit microbial growth while also supporting mammalian cell viability but does not necessarily guarantee simultaneous efficacy. We compared the minimum inhibitory concentrations (MICs) of selected compounds that were obtained from the literature against three representative contaminants: Staphylococcus aureus, Pseudomonas aeruginosa, and Candida spp. Thereafter, we summarized the concentrations and their effects from studies testing these compounds on mammalian cells. Finally, we compared the highest reported non-cytotoxic concentration for each compound with its lowest MIC to identify antimicrobials capable of inhibiting microbial growth without harming mammalian cells. Several compounds, including carvacrol, cinnamaldehyde, and lactoferrin, exhibited strong antimicrobial activity at concentrations well below cytotoxic levels, underscoring their suitability for application during cell culture. Additional beneficial properties, such as anti-inflammatory and antioxidant effects, were also noted. However, limitations, including cytotoxicity at higher doses, poor solubility, and limited validation in serum-free or large-scale systems, persist. Promising delivery strategies, such as nanoemulsions, liposomes, and antimicrobial-integrated scaffolds, may help address these challenges. By bridging insights from food preservation, medicinal delivery, and cell culture, this review outlines a roadmap for developing antibiotic-free, scalable, and safe cultured meat systems.

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