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Biopreservation by lactic acid bacteria

M E Stiles1

  • 1Department of Agricultural, Food and Nutritional Science University of Alberta, Edmonton, Canada.

Antonie Van Leeuwenhoek
|October 1, 1996
PubMed
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Biopreservation uses natural microbes like lactic acid bacteria to extend food shelf life and safety. These bacteria create beneficial fermentation, enhancing food preservation in various products.

Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Biopreservation utilizes natural microflora and their products for food preservation.
  • Lactic acid bacteria (LAB) are safe and naturally prevalent in many foods.
  • LAB dominate microflora in chilled, vacuum-packaged, or CO2-enriched meats and fish, enabling 'hidden' fermentation.

Purpose of the Study:

  • To review the current status of food biopreservation.
  • To explore the potential of controlled biopreservation strategies.
  • To highlight the role of lactic acid bacteria in food preservation.

Main Methods:

  • Literature review of biopreservation techniques.
  • Analysis of LAB dominance in various food matrices.
  • Examination of LAB survival and inoculation in processed meats.

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Main Results:

  • Lactic acid bacteria are effective biopreservatives in diverse foods like dairy, vegetables, cereals, and meats.
  • LAB contribute to product development through fermentation.
  • Controlled biopreservation offers enhanced food safety and extended shelf life.

Conclusions:

  • Lactic acid bacteria show significant potential for controlled food biopreservation.
  • Biopreservation strategies can be applied to raw and processed food products.
  • Further research can optimize LAB application for improved food quality and safety.