BIOPRESERVATIVE
Biopreservation is used for food preservation by using natural antimicrobials (biopreservative) and microbiotatheraphy increasing the storage life of food.
Bacteriocins are proteins or peptide having bactericidal activity that can control the growth of food spoilage bacteria.
Introduction:
It is the use of natural or control microflora or antimicrobials as a way of preserving food extending its shelf life.
To achieve improved food safety against pathogens, food industries mostly relies on the application of chemical preservatives or more drastic physical treatment. These preservation techniques have many drawbacks. To harmonized consumer demands with the necessary safety standards, traditional means of controlling microbial spoilage and safety hazards food are being replaced by combination of innovative technologies that includes biological antimicrobial system such as lactic acid bacteria (LAB) or their metabolites.
Biopreservation
It can be defined as the extension of shelf life and food safety by the use of natural or controlled microbiota and / or their microbial compounds .
Formation is one of the most common forms of food biopreservation, it is a process based on the growth microorganisms in food whether natural or added. These organism mainly comprised \lactic acid bacteria ehich produces organic acid and other compunds that, in addition to antimicrobial properties, also confer unique flavours and textures to food products. The bacteria used are selected depending on food type with the aim of positive affecting the physical, chemical and biological composition of food providing attractive flavor properties for consumer.
Group of biopreservative bacteria
· Lactic acid bacteria
· LAB bacteriocins
Food application of bacteriocins
· Application of bacteriocins in dairy products.
· Application in meats products
· Application in fish
· Application in vegetable products
· Application in canned food product
BY: NEETU SAHU
MSc 1ST SEM
INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY