ABSTRACT
Biopreservation is defined as the extension of shelf life and enhanced safety of foods by the use of natural or controlled microbiota and/or antimicrobial compounds. The exploitation of microbes for food preservation is not a new concept; biotechnological processes for preserving food have been used for thousands of years. However, biopreservation of food has become more relevant today because of a paradigm shift in consumer views toward the use of chemical preservatives in foods and on food-processing surfaces, which in turn has led to an increase in the demand for the use of natural preservatives derived from microflora. A number of microorganisms with antagonistic interactions, such as lactic acid bacteria, pigment-producing fungi, yeast, and bacteriophages are being studied and used as preservatives to increase the safety and/or prolong the shelf life of foods. This chapter discusses the role of different microorganisms and their metabolites in the biopreservation of food products.
