Overview

Biopreservation is an innovative method that makes use of natural or controlled microbiota and antimicrobial compounds to extend the shelf life and ensure the safety of food products. This technique utilizes beneficial microorganisms, such as lactic acid bacteria, to inhibit the growth of pathogenic microbes through competitive exclusion and the production of antimicrobial substances like organic acids, bacteriocins, and hydrogen peroxide. Biopreservation is particularly advantageous as it reduces the reliance on chemical preservatives, aligning with the growing consumer demand for natural and minimally processed foods. Furthermore, it can enhance the nutritional and sensory qualities of food. Common applications include dairy products, fermented vegetables, and meats. By leveraging natural biological processes, biopreservation offers a sustainable and health-conscious alternative to conventional preservation methods, contributing to improved food safety and quality in the modern food industry. This book elucidates new techniques of biopreservation and their applications. There has been rapid progress in this field and its applications are finding their way across multiple industries. This book includes contributions of experts and scientists which will provide innovative insights into this field.

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