Antonie van Leeuwenhoek

, Volume 70, Issue 2–4, pp 331–345 | Cite as

Biopreservation by lactic acid bacteria

  • Michael E. Stiles


Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many cereal products and meats with added carbohydrate, the growth of lactic acid bacteria produces a new food product. In raw meats and fish that are chill stored under vacuum or in an environment with elevated carbon dioxide concentration, the lactic acid bacteria become the dominant population and preserve the meat with a ‘hidden’ fermentation. The same applies to processed meats provided that the lactic acid bacteria survive the heat treatment or they are inoculated onto the product after heat treatment. This paper reviews the current status and potential for controlled biopreservation of foods.


Dioxide Carbohydrate Carbon Dioxide Lactic Acid Lactic Acid Bacterium 
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lactic acid bacteria














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Copyright information

© Kluwer Academic Publishers 1996

Authors and Affiliations

  • Michael E. Stiles
    • 1
  1. 1.Department of AgriculturalFood and Nutritional Science University of AlbertaEdmontonCanada

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