Description
Biopreservation uses selected microorganisms to produce antimicrobial compounds that extend food shelf‑life.
Technical
Lactic acid bacteria ferment sugars to lactic acid, lowering pH and inhibiting spoilage organisms. They also secrete bacteriocins such as nisin, which remain active across a wide pH range and are heat‑stable up to 120 °C for short periods. The combined effects of acidification, salt, and reduced water activity create a hostile environment for pathogens.
Science
Primary Reaction
Fermentation of carbohydrates to lactic acid and secretion of bacteriocins
Sensory Profile
Aroma ()
fermentedacidicumamisaltycomplex
Origin & History
Civilization
East Asian, European, African
Era
Traditional