How do lactic acid bacteria preserve food?

Lactic acid fermentations have other distinct advantages in that the foods become resistant to microbial spoilage and toxin development. Acid fermentations also modify the flavor of the original ingredients and often improve nutritive value.

What are some examples of foods made from lactic acid bacteria?

Some common foods that contain high levels of lactic acid and lactic acid-producing bacteria include :

• pickled vegetables.
• sauerkraut.
• kimchi.
• yogurt.
• kefir.
• cured fish.

What is lactic acid food additive?

Food manufacturers add lactic acid to packaged food products such as bread, desserts, olives, and jams to give them longer shelf lives. Lactic acid is a good preservative because it can kill and suppress bacteria in food. Lactic acid also helps prevent discoloration and works as a gelling agent and a curing agent.

How are lactic acid bacteria used in biopreservation?

The biopreservation of food utilizing lactic acid bacteria (LAB) and their metabolites that are inhibitory to food spoilage microbes has been practiced since early ages. Lactic acid bacteria have a major potential for use in biopreservation because of their antagonistic properties.

How is biopreservation used in the food industry?

The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with an increasingly robust scientific foundation.

Which is the most active protein in food biopreservation?

Bacteriocins, phenyllactic acid, peptides, and fatty acids are the most active ones and could be of interest in relation to food biopreservation. Bacteriocins are ribosomally synthesized proteins or peptides, often cationic, amphiphilic, and membrane permeabilizing, that inhibit growth of other bacteria.

What are the preservatives that increase acidity in food?

Traditionally, acidity has been increased by fermentation, marination or by directly adding acetic, citric or lactic acid to food products. Other preservatives include nitrites, sulphites, sorbates, benzoates and essential oils.