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Novel Preservation Techniques for Microbial Cultures

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Novel Food Fermentation Technologies

Part of the book series: Food Engineering Series ((FSES))

Abstract

Exploiting full microbial capacities constitutes one of the challenges ahead of fermentation technology. Microbial preservation undoubtedly plays a key role in ensuring maximum production outputs while displaying full structural properties during any fermentative upstream approach. Over the past years, novel techniques have emerged as an alternative to conventional preservation methodologies for maintaining the cellular properties during long-term storage. This chapter addresses the recent advances in the preservation of microbial cultures, highlighting the relevance of emerging methods on maintaining the cellular viability. The key relationship between the cellular fitness and how novel preservation methods can shield the microbial cells from undesired stress responses is also described. Finally, this chapter provides a comprehensive overview on the challenges for the adoption of novel preservation technologies for fermentation, including their latest applications.

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  1. The Centre for Process Innovation (CPI), Wilton Centre, Redcar, TS10 4RF, UK

    Saúl Alonso

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  1. Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

    K. Shikha Ojha

  2. School of Food & Nutritional Sciences, University College Cork, Cork, Ireland

    Brijesh K. Tiwari

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Alonso, S. (2016). Novel Preservation Techniques for Microbial Cultures. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_2

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