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Natural Antimicrobials for Food Biopreservation

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Food Biopreservation

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

Biopreservation or biocontrol refers to the use of natural or controlled microbiota, or its antibacterial products to extend the shelf life and enhance the safety of foods (Stiles 1996). Since lactic acid bacteria (LAB) occur naturally in many food systems and have a long history of safe use in fermented foods, thus classed as Generally Regarded As Safe (GRAS), they have a great potential for extended use in biopreservation. Antimicrobial substances from other natural sources, such as antimicrobial proteins or peptides from animal secretions, or bioactive molecules from plant or animal defense systems have also been exploited in different ways for food biopreservation.

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Authors and Affiliations

  1. Health Sciences Department, Microbiology Division, Faculty Experimental Sciences, University of Jaen, Jaen, Spain

    Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido & María José Grande Burgos

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  1. Antonio Gálvez
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  2. Rosario Lucas López
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  3. Rubén Pérez Pulido
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  4. María José Grande Burgos
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Gálvez, A., López, R.L., Pulido, R.P., Burgos, M.J.G. (2014). Natural Antimicrobials for Food Biopreservation. In: Food Biopreservation. SpringerBriefs in Food, Health, and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2029-7_2

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