Biopreservation for a Positive Influence on the Food Microbiome

18-10-18-03-03_SFF10

Biopreservation is the use of microorganisms, or their inhibitory-property-possessing metabolites, to preserve food. Lactic acid bacteria have been used for millennia for the biopreservation of fermented foods. They have a protective effect conferred by the production of a wide range of antimicrobial metabolites such as lactic and acetic acids, hydrogen peroxide, bacteriocins, diacetyl and acetoin. Protective cultures such as lactic acid bacteria or other innocuous bacteria that colonise foods represent a still-underestimated means of positively influencing the microbiome of foods. The microorganisms to be targeted include pathogenic bacteria and bacteria responsible for defects.

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