Authors Ananou, S.; Martínez-Bueno, M.; Valdivia, E.; Ananou, S.; Maqueda, M.; Martínez-Bueno, M.; Valdivia, E.
Biopreservation refers to the use of antagonistic microorganisms or their metabolic products to inhibit or destroy undesired microorganisms in foods to enhance food safety and extend shelf life. In order to achieve improved food safety and to harmonize consumer demands with the necessary safety standards, traditional means of controlling microbial spoilage and safety hazards in foods are being replaced by combinations of innovative technologies that include biological antimicrobial systems such as lactic acid bacteria (LAB) and/or their metabolites, The antagonistic properties of LAB derive from competition for nutrients and the production of one or more antimicrobial active metabolites such as organic acids (lactic and acetic), hydrogen peroxide and antimicrobial peptides (bacteriocins). Nowadays the use of LAB bacteriocins is considered an integral part of hurdle technology. Their combined use allows most pathogenic and spoilage bacteria to be controlled and extends their inhibitory activity spectrum to such intrinsically resistant organisms as Gram-negative bacteria. Food spoilage refers to the damage to the original nutritional value, texture, and flavor of the food that nevertheless, these types of solutions have many eventually render food harmful to people and unsuitable drawbacks: the proven toxicity of many of the commonest to eat. The increasing consumption of pre-cooked food, chemical preservatives (e.g. nitrites), the alteration of the prone to temperature abuse, and the importation of raw organoleptic and nutritional properties of foods and foods from developing countries are among the main especially recent consumer trends in purchasing and causes of this situation, One of the concerns in the food industry is the processed products without additives, contamination by pathogens, which are a frequent cause of To harmonize consumer demands with the necessary foodborne diseases, Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life, One of the most common forms of food biopreservation is fermentation, a process based on the growth of microorganisms in foods, whether natural or added, intentional application in raw foods of different microbial systems (starter/protective cultures).
