Food biopreservation strategies

Abstract

Food biopreservation is a method of conservation, destinated to control the growth of pathogenic and/or spoilage bacteria in food and also to preserve sensory and nutritional qualities of food. There are different ways of biopreservation: microorganisms as lactic acid bacteria, bacterial metabolites (lactic acid, hydrogen peroxide and bacteriocins...), natural enzyme systems such as lactoperoxidase, molecules derived from plants such as essential oils and bacteriophages. The biopreservation can also reduce the intensity of heat treatments or to make the products ready to eat safe. It is also possible to associate several of these techniques of biopreservation which will act in synergy (hurdles theory). © Lavoisier - La photocopie non autorisée est un délit.