2. Introduction
Biopreservation is the use of natural microbiota or antimicrobial
for preserving food and extending its shelf life.
Most common forms is fermentation
Lactic Acid Bacteria (LAB), generally considered food-grade
organisms
4. Lactic acid bacteria LAB as biopreservatives
Antimicrobial compounds produced by LAB prevent
growth of food spoilage bacteria and fungi
5. How do LAB cultures work as a hurdle?
• Compete with the indigenous flora
• Inhibit the indigenous flora
6. LAB biopreservative methods
LAB as functional starter cultures for the food
fermentation
LAB antimicrobial compounds or inhibitory
metabolites used as biopreservatives
7. Convert sugars to lactic acid
Increase the lactic acid concentration to 0.8 to 1.2 %
Drop the pH to between 4.3 to 4.5
Increased fermentation efficiency
LAB as functional starter cultures for the
food fermentation
8. Applications of LAB starter cultures used as biopreservatives
in fermented food products
9. Types of LAB used as starter culture
Homofermentative
Producing >85% lactic acid
Heterofermentative
CO2+ Ethanol and Acetic acid in equimolar amount
14. Application of LAB secondary metabolites in food
preservation
Control of mycotoxin contamination.
The inhibition of aflatoxin accumulation.
Control of postharvest diseases in fruits & vegetables.
16. Health benefits
Probiotic cultures
-stabilizing or normalizing the gastrointestinal tract
-increase function of immune system
Production of Vitamins & precursors
Vit-B 12 , Riboflavin, Vit-C precursor
17. Conclusion
The research field of antimicrobial LAB is still very novel.
The application of LAB have positive effect on food industry.
LAB inhibits the growth of the pathogens by synthesizing the
antimicrobial compounds.