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Biopreservation by lactic acid bacteria

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Abstract

Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many cereal products and meats with added carbohydrate, the growth of lactic acid bacteria produces a new food product. In raw meats and fish that are chill stored under vacuum or in an environment with elevated carbon dioxide concentration, the lactic acid bacteria become the dominant population and preserve the meat with a ‘hidden’ fermentation. The same applies to processed meats provided that the lactic acid bacteria survive the heat treatment or they are inoculated onto the product after heat treatment. This paper reviews the current status and potential for controlled biopreservation of foods.

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Abbreviations

LAB:

lactic acid bacteria

C :

Carnobacterium

Lb :

Lactobacillus

Lc :

Lactococcus

Le :

Leuconostoc

Ls :

Listeria

P :

Pediococcus

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  1. Department of Agricultural, Food and Nutritional Science University of Alberta, T6G 2P5, Edmonton, Alberta, Canada

    Michael E. Stiles (Professor of Food Microbiology)

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  1. Michael E. Stiles
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Stiles, M.E. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70, 331–345 (1996). https://doi.org/10.1007/BF00395940

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