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    Bio Preservation

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    Rohit Pandey
    This document summarizes biopreservation methods for food preservation using lactic acid bacteria and bacteriocins. It discusses how biopreservation uses beneficial microorganisms or their antimicrobial compounds to control spoilage and foodborne pathogens. Specifically, it focuses on lactic acid bacteria and bacteriocins produced by lactic acid bacteria as they can be used to inhibit gram-positive bacteria, spore-formers, and some foodborne pathogens. The document also notes some limitations in using bacteriocins for food preservation including their narrow inhibition spectrum and instability in foods.

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    Bio Preservation

    Uploaded by

    Rohit Pandey
    117 views8 pages
    This document summarizes biopreservation methods for food preservation using lactic acid bacteria and bacteriocins. It discusses how biopreservation uses beneficial microorganisms or their antimicrobial compounds to control spoilage and foodborne pathogens. Specifically, it focuses on lactic acid bacteria and bacteriocins produced by lactic acid bacteria as they can be used to inhibit gram-positive bacteria, spore-formers, and some foodborne pathogens. The document also notes some limitations in using bacteriocins for food preservation including their narrow inhibition spectrum and instability in foods.

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    This document summarizes biopreservation methods for food preservation using lactic acid bacteria and bacteriocins. It discusses how biopreservation uses beneficial microorganisms or their antimicrobial compounds to control spoilage and foodborne pathogens. Specifically, it focuses on lactic acid bacteria and bacteriocins produced by lactic acid bacteria as they can be used to inhibit gram-positive bacteria, spore-formers, and some foodborne pathogens. The document also notes some limitations in using bacteriocins for food preservation including their narrow inhibition spectrum and instability in foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    117 views8 pages

    Bio Preservation

    Uploaded by

    Rohit Pandey
    This document summarizes biopreservation methods for food preservation using lactic acid bacteria and bacteriocins. It discusses how biopreservation uses beneficial microorganisms or their antimicrobial compounds to control spoilage and foodborne pathogens. Specifically, it focuses on lactic acid bacteria and bacteriocins produced by lactic acid bacteria as they can be used to inhibit gram-positive bacteria, spore-formers, and some foodborne pathogens. The document also notes some limitations in using bacteriocins for food preservation including their narrow inhibition spectrum and instability in foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    Paper No.

    : 03
    Paper Title: FOOD MICROBIOLOGY
    Module – 13: Biopreservation of foods
    CONTENTS

    1. Introduction

    2. Biological methods for food preservation

    2.1 Lactic Acid Bacteria

    2.1.1 Bacteriocins from Lactic Acid Bacteria

    3. Application of bacteriocins in selected foods

    4. Limitations of Biopreservation process


    BIOPRESERVATION
     Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of
    preserving food and extending its shelf life.

     Beneficial bacteria or the fermentation products produced by these bacteria are used in
    biopreservation to control spoilage and render pathogens inactive in food.

     The main purpose of the use of such practices is to restrict the number of microorganisms
    present in the food.
    BIOLOGICAL METHODS FOR FOOD
    PRESERVATION

     Biopreservation is practiced to extend the shelf life and food safety through the use of
    natural or controlled microbiota and or their antimicrobial compounds.

     The easiest forms of food biopreservation are fermentation, a process based on the
    growth of microorganisms in foods, whether natural or added.

     Conventionally, a several number of foods have been protected against spoiling by


    natural processes of fermentation.

     Lactic acid bacteria (starter/protective cultures), which produce organic acids and other
    compounds that, in addition to antimicrobial properties, also confer unique flavours and
    textures to food products.
    …….BIOLOGICAL METHODS FOR FOOD PRESERVATION

    Bacteriocins from Lactic Acid Bacteria

     Bacteriocins are the antimicrobial ribosomally synthesized


    peptides produced by LAB and other bacteria.

     Such peptides are effective to kill only closely related


    microorganisms and very sensitive in nature, they are
    inactivated by proteases in the GIT.
    http://en.wikipedia.org/wiki/Class_II
     The bacteriocins can effectively be used to inhibit some _bacteriocin
    gram-positive bacteria, spore-forming bacteria, and food-
    borne pathogens.
    APPLICATION OF BACTERIOCINS
     Inoculation lactic acid bacteria in the food where
    bacteriocins are produced in situ. Here, the ability of the
    starter culture to grow and conditions to produce
    bacteriocins in the products is very critical for its successful
    application.

     Addition intact bacteriocins, which may be purified or


    semi-purified as food preservatives.
    http://www.freewtc.com/products/pr
     Use of a food product earlier fermented with a obiotic-toothpaste-593684-
    40876.htm
    bacteriocins producing strain as an ingredient in food
    processing.
    LIMITATIONS OF BIOPRESERVATION PROCESS

    The main functional limitations for the application of bacteriocins in food preservation:

     Its relatively narrow inhibiting activity spectrum and usually active against only one target
    microorganism.

     They are generally not active against gram-negative bacteria.

     The activity of bacteriocin is not stable and loss occurs when it interacts with food components by
    binding with some other food components such as lipids and proteins or being degraded by
    proteolytic enzymes.
    THANK YOU

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