The Current Approaches and Challenges of Biopreservation

Abstract Due to changes in life styles the food market has globalized. In recent years, people demand functional, minimally processed, and prepared products. These products require longer and more complex food chain, because of which the risk of microbiological contamination increased. Consumer demand for higher quality and naturalness of food requires strict government guarantees of food safety. Therefore, new protection technology is continuously being researched. Biopreservation is one of the alternative food preservation technologies that improves product shelf life, hygienic quality, and minimize the impact on sensory and nutritional properties of perishable food products. Lactic acid bacteria (LAB), bacteriophages with antimicrobial properties, and lysozyme with antibiofilm properties are widely used. Bacteriocins are synthesized peptide or proteins. They usually show antimicrobial effects against antagonistic effect of close relative strains to bacteriocin producers. Bacteriophages are virus isolated bacteria. Phages are also active on fresh-cut produce. Lysozyme is a naturally occurring enzyme found in bodily secretions and used extensively as a feed additive in the livestock industry to prevent late blowing in the cheese industry. In this chapter, we will try to explain the current applications of biopreservation which are investigations about the resistance mechanism, new or improved antimicrobial effect, and security.