section_path: Modern industrial techniques/Biopreservation
section_name: Biopreservation
paragraph_text: 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. It is a benign ecological approach which is gaining increasing attention.
  
  Lactic acid bacteria (LAB) have antagonistic properties that make them particularly useful as biopreservatives. When LABs compete for nutrients, their metabolites often include active antimicrobials such as lactic acid, acetic acid, hydrogen peroxide, and peptide bacteriocins. Some LABs produce the antimicrobial nisin, which is a particularly effective preservative.
  
  LAB bacteriocins are used in the present day as an integral part of hurdle technology. Using them in combination with other preservative techniques can effectively control spoilage bacteria and other pathogens, and can inhibit the activities of a wide spectrum of organisms, including inherently resistant Gram-negative bacteria.