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Chapter 17
Food Biopreservatives of
Microbial origin, Bacteriocin,
and nanotechnology
introduction
Even in the early days of food fermentation, our ancestors recognized that fermented foods not
only have delicate and refreshing tastes, but also have a longer shelf life and reduced chances of
causing sickness from food-borne diseases. Fermentation helped them preserve some foods in their
fermented form longer than the raw materials, which may be a major reason for food fermentation
being so popular among early civilizations located in high-temperature zones. The knowledge of
safety and stability of fermented foods has been transferred through the centuries and helped us
understand their scientific basis.
It is now known that the food-grade bacteria associated with food fermentation can produce several types of metabolites that have antimicrobial properties, some of which are listed in
Table 17.1. There could be many more that are currently not identified. At present, there is an
increased interest in the use of these antimicrobials in nonfermented foods to increase their stability and safety. Some of them, such as lactate and acetate (vinegar), have been used in many foods
for a long time, whereas the others have generated much interest as potential food biopreservatives
in place of some currently used nonfood preservatives, such as nitrite, sulfite, parabens, dia cetate, and ethylformate. Their effectiveness as food biopreservatives is discussed in this chapter.
In addition, currently, some yeasts have been found to inhibit the growth of molds in fruits and
vegetables. This aspect is also briefly discussed.
Viable Cells of Lactic Acid Bacteria (LAB) as Preservatives
The process involves the addition of viable cells of mesophilic Lactococcus lactis, some Lactobacillus
species, and Pediococcus species in high numbers to control spoilage and pathogenic bacteria
Chapter 17
Food Biopreservatives of
Microbial origin, Bacteriocin,
and nanotechnology
introduction
Even in the early days of food fermentation, our ancestors recognized that fermented foods not
only have delicate and refreshing tastes, but also have a longer shelf life and reduced chances of
causing sickness from food-borne diseases. Fermentation helped them preserve some foods in their
fermented form longer than the raw materials, which may be a major reason for food fermentation
being so popular among early civilizations located in high-temperature zones. The knowledge of
safety and stability of fermented foods has been transferred through the centuries and helped us
understand their scientific basis.
It is now known that the food-grade bacteria associated with food fermentation can produce several types of metabolites that have antimicrobial properties, some of which are listed in
Table 17.1. There could be many more that are currently not identified. At present, there is an
increased interest in the use of these antimicrobials in nonfermented foods to increase their stability and safety. Some of them, such as lactate and acetate (vinegar), have been used in many foods
for a long time, whereas the others have generated much interest as potential food biopreservatives
in place of some currently used nonfood preservatives, such as nitrite, sulfite, parabens, dia cetate, and ethylformate. Their effectiveness as food biopreservatives is discussed in this chapter.
In addition, currently, some yeasts have been found to inhibit the growth of molds in fruits and
vegetables. This aspect is also briefly discussed.
Viable Cells of Lactic Acid Bacteria (LAB) as Preservatives
The process involves the addition of viable cells of mesophilic Lactococcus lactis, some Lactobacillus
species, and Pediococcus species in high numbers to control spoilage and pathogenic bacteria