Biopreservation

Biopreservation is the usage of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. the biopreservation of food, particularly utilizing lactic acid bacteria LAB that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with an increasingly robust scientific foundation. Beneficial bacteria or the fermentation products portrayed by these bacteria are used in biopreservation to dominance spoilage and give pathogens inactive in food. There are a various modes of action through which microorganisms can interfere with the growth of others such(a) as organic acid production, resulting in a reduction of pH & the antimicrobial activity of the un-dissociated acid molecules, a wide brand of small inhibitory molecules including hydrogen peroxide, etc. this is the a benign ecological approach which is gaining increasing attention.

Safety

Biopreservation judiciously exploits the antimicrobial potential of naturally occurring microorganisms in food and/or their metabolites with a long history of safe use. Bacteriocins, bacteriophages and bacteriophage-encoded enzymes fall in this theory. The long and traditional role of Lactic acid bacteria on food and feed fermentations is the main factor related to the use of bacteriocins in biopreservation. LAB and their bacteriocins score been consumed unintentionally for ages, laying down a long history of safe use. Their antimicrobial spectrum of inhibition, bactericidal mode of action, relative tolerance to processing conditions pH, NaCl, heat treatments and the lack of toxicity towards eukaryotic cells enforces their role as biopreservatives in food. The evaluation of all new antimicrobial actives is done in meat by USDA which relies on the GRAS assessment by FDA among other suitability data.