• Dieter Elsser-GravesenEmail author
  • Anne Elsser-Gravesen
Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE, volume 143)


Food producers of today are met with inherently contradictory demands as seen from a microbiological point of view: producing foods that are less stable (due to nutritional and taste requirements) by processes that confer less control of the detrimental microflora (due to trends of convenience, minimal processing, and reducing or removing additives including preservatives). How should food producers manage to develop such products with a sufficiently long shelf-life and at a competitive price? Some of the most promising tools to this end are the so-called biopreservatives, which are various types of products derived from lactic acid bacteria and other suitable microorganisms, namely bacteriocins and other antimicrobials, fermentates, bioprotective cultures, and bacteriophages. This chapter provides an overview of the scientific background and functionality, as well as food applications and further commercial aspects of each of these categories of biopreservatives.

Graphical Abstract


European Union Lactic Acid Bacterium Starter Culture Cottage Cheese Protective Culture 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  1. 1.ISI Food Protection ApSAarhusDenmark

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