Can biopreservers be produced by fermentation of agroindustrial subproducts?
One product produced long time ago by the famers are the silages for animal feeding. In silage the sugar are fermented to volatile fatty acid (VFA), ethanol or lactate, depending of the environmental conditions. The better silages are those containing lactate, as the animal consumption is better than with VFT or ethanol. During the fermentation process besides lactate are also produced probiotics (PB), which have antimicrobial properties. It seems that the mix of lactate and PB preserves the food of pathogens. It is worth mention that forage foods are not only well preserved, but that by means of the lactic fermentation its nutritional value is improved, because lactic bacteria are rich in vitamins and their proteins of good quality.
It can be produced by fermentation of agroindustrial sub product. Can you specify further for preservation of particular products (meat, fruit etc..)
Use of lactic acid bacteria and its metabolites in food processing and preservation is practiced from older days. Fermented products are classical example for the same. New approaches like using the bacteriocins produces by lactic acid bacteria (eg. Nisin) or the addition of bacteriocinogenic cultures generally termed as biopreservation can be employed commercially provided that regulatory and legislative aspects are followed. Organisms mainly lactic acid bacteria using agroindustrial subproducts (rich in carbohydrates) as a source of energy can be definitely fermented and resultant metabolites like lactic acid, bacteriocins can bethe biopreservers.
i found this paper will be more interesting
Gerez CL, Torino MI, Obregozo MD, Font de Valdez G., A ready-to-use antifungal starter culture improves the shelf life of packaged bread, J Food Prot. 2010 Apr;73(4):758-62.
Ya, it can be used as a source of food bio preserver, because when we use this bacteria, it will be produce metabolic end products& antibiotic substances like bacteriocins etc.,This is used to inhibit the growth of Gram Positive Bacteria in food during preservation. Lactic acid bacteria are dominant population during food preservation. So they dominate the micro flora in food & also used to maintain the pH of the food. So that it enhance the product safety to consume and do not cause any spoilage (eg.meat) of food.
LAB are mainly involved in the acidification of the raw material and contribute for texture and organoleptic property of fermented product. In addition produce antimicrobial compounds like organic acids (lactate, acetate), ethanol, hydrogen peroxide, bacteriocins which inhibit background microflora, food spoilers and pathogens.
Yes. Of course you can use. At some point in the recent years health-conscious consumers are looking for natural foods without chemical preservatives that will fit in their healthy lifestyle. The mounting consumption of precooked food, prone to temperature exploitation, and the import of raw foods from developing countries are among the main causes of this situation. Bio-preservation refers to extended shelf life and superior safety of foods using microbes and their metabolites. Lactic acid bacteria (LAB) are in general employed because they appreciably contribute to the flavor, texture and, in many cases, to the nutritional value of the food products. LAB is used as natural or elected starters in fermentations and exerts the antimicrobial effect as a result of different metabolic processes. LAB plays a key role in food fermentations where they not only contribute to the development of the desired sensory properties in the final product but also to their microbiological safety. LAB has been estimated that 25% of the European diet and 60% of the diet in many developing countries consists of fermented foods.
recently my Master student completed her Dissertation on the production of lactic acid by using Home waste and food waste and Industrial waste, successfully.
One product produced long time ago by the famers are the silages for animal feeding. In silage the sugar are fermented to volatile fatty acid (VFA), ethanol or lactate, depending of the environmental conditions. The better silages are those containing lactate, as the animal consumption is better than with VFT or ethanol. During the fermentation process besides lactate are also produced probiotics (PB), which have antimicrobial properties. It seems that the mix of lactate and PB preserves the food of pathogens. It is worth mention that forage foods are not only well preserved, but that by means of the lactic fermentation its nutritional value is improved, because lactic bacteria are rich in vitamins and their proteins of good quality.
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