A Method Of Preserving Food And Extending Product Shelf Life, Biopreservation Uses Natural Or Controlled Macrobiotics Or Antimicrobials

Biopreservation

Utilizing controlled or natural microbiota or antimicrobials to preserve food and increase its shelf life is known as Biopreservation. Food preservation has been done from early ages, at first unintentionally but gradually with an increasingly solid scientific foundation. Lactic acid bacteria (LAB), in particular, are inhibitory to food deterioration germs.

Lactic acid bacteria are of particular interest (LAB). Because of their antagonistic characteristics, lactic acid bacteria are particularly advantageous as biopreservatives. Active antimicrobials such lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins are among the metabolites produced by LABs as they compete with one another for resources. The antibiotic nisin, a very potent preservative, is produced by several LABs.

In Biopreservation, beneficial bacteria or the fermentation products these bacteria create are employed to prevent food spoiling and render pathogens inert. Microorganisms can obstruct the growth of others through a variety of mechanisms, including the creation of organic acids, which lowers pH and increases the antimicrobial activity of the un-dissociated acid molecules, a wide range of tiny inhibitory compounds, including hydrogen peroxide, etc. It is a kind ecological strategy that is gaining popularity.

The value of the worldwide Biopreservation Market is projected to be US$ 6,646.2 Mn in 2020 and to increase to US$ 19,748.6 Mn by the end of 2027.

LAB bacteriocins are now a crucial component of hurdle technology. They can efficiently prevent spoilage bacteria and other infections when used in conjunction with other preservation approaches. They can also limit the activity of a wide range of organisms, including innately resistant Gram-negative bacteria. The effectiveness of lactic acid bacteria and propionibacteria against yeasts and moulds that cause food spoiling has been thoroughly researched.

Due to their antagonistic activities reliant on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a sizable class of antimicrobial compounds, yeasts have also been reported to have a Biopreservation effect in addition to lactic acid bacteria. These antimicrobial compounds exhibit a broad spectrum of activity against food spoilage microorganisms, as well as against plant, animal, and human pathogens.

It is not necessary for a bacteria or yeast that is a good candidate for use as a biopreservative to ferment the food. A biopreservative bacterium will, however, effectively compete for nutrients with the spoilage and pathogenic bacteria in the food if the environment are favourable for microbial growth.