Protective Bacteria Underestimated
Lactic-acid bacteria have been used for millennia for the biopreservation of fermented foods. Their protective effect is conferred by the production of a wide range of antimicrobial metabolites. Protective cultures such as lactic-acid bacteria or other bacteria constitute a still-underestimated means of positively influencing the microbiome of foods. Agroscope seeks to discover the mechanisms in order to identify possible applications.