The current approaches and challenges of biopreservation

What is it about?

we will try to explain the current applications of biopreservationwhich are investigations about the resistance mechanism, new or improved antimicrobial effect and security.

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Why is it important?

Due to changes in life conditions the food market has globalized. In recent years, people demand functional products, minimally processed and prepared products. These products are required longer and more complex food chain, because of this reason the risk of microbiological contamination could be increased. Consumer demand for higher quality and naturalness of food requires strict government guarantees of food safety. Therefore, new protection technology is continuously being researched. Biopreservation is one of the alternative food preservation technologies that improves product shelf life, hygienic quality and minimize the impact on sensory and nutritional properties of perishable food products. It is widely used lactic acid bacteria (LAB), bacteriophages with antimicrobial properties and lysozyme with antibiofilm properties. Bacteriocins are synthesized peptide or proteins. They usually show antimicrobial effects against antagonistic effect of close relative strains to bacteriocin producers. Bacteriophages are virus isolated bacteria. Phages are also active on fresh-cut produce. Lysozyme is a natural enzyme found in bodily secretions and used extensively as a feed additive in the livestock industry to prevent late blowing in the cheese industry.In this section we will try to explain the current applications of biopreservationwhich are investigations about the resistance mechanism, new or improved antimicrobial effect and security.

Perspectives