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Preservation and fermentation: past, present and future.

R Paul Ross1, S Morgan, C Hill

  • 1pross@moorepark.teagasc.ie

International Journal of Food Microbiology
|October 18, 2002
PubMed
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Lactic acid bacteria (LAB) are crucial for food preservation, producing compounds that extend shelf-life and enhance safety. Their metabolites, like bacteriocins, offer natural antimicrobial solutions for food industries.

Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Fermentation is a traditional method for food preservation, extending shelf-life for millennia.
  • Modern food production utilizes defined starter cultures for consistency and quality.
  • Lactic acid bacteria (LAB) are widely used in fermented foods for their beneficial properties.

Purpose of the Study:

  • To review the role of lactic acid bacteria (LAB) in food improvement.
  • To highlight the antagonistic metabolites produced by LAB.
  • To discuss the potential of bacteriocins as natural food biopreservatives.

Main Methods:

  • Literature review focusing on LAB and their metabolites.
  • Analysis of bacteriocin production and activity.

Related Experiment Videos

  • Examination of applications in food preservation and safety.

    • Main Results:

    • LAB produce diverse antagonistic metabolites, including organic acids and bacteriocins.
    • Bacteriocins like nisin and lacticin 3147 show activity against foodborne pathogens.
    • Lantibiotics, a class of bacteriocins, demonstrate significant potential in food applications.

    Conclusions:

    • Exploiting LAB-derived antagonists offers a promising strategy for extending food shelf-life.
    • Bacteriocins can enhance the safety of various food products by inhibiting pathogens.
    • Natural antimicrobial compounds from LAB represent a sustainable approach to food preservation.