PRESERVATION AND FERMENTATION:

PAST, PRESENT AND FUTURE

 Historical perspective

• Effective method for extending shelf-life for

millennium.
• It utilizes biological activity of microorganisms
for production of metabolites.
• Contribute to the shelf-life extension and
quality of the product
• Use of defined strain starters which have
replaced the undefined strain mixtures.
• Hence improvement in quality and consistency of
the fermented food.
• Starter microorganisms can produce a wide
range of antimicrobial compounds and
proteinaceous substances.
• Inhibit or reduce undesirable flora in food
products.
 Food fermentation by LAB

• Involves the oxidation of carbohydrates to

generate a range of products.
• preservative effect through limiting the
growth of spoilage and/or pathogenic flora in
the food product.
 Antimicrobial compounds produced by LAB

• Antimicrobial metabolites produced during the

fermentation process.
• These include many organic acids such as lactic,
acetic and propionic acids produced as end
products
• They provide an acidic environment unfavorable
for the growth of many pathogenic and spoilage
microorganisms.
• Acids are generally thought to exert their
antimicrobial effect by interfering with;
 the maintenance of cell membrane potential,
 inhibiting active transport,
 reducing intracellular pH and
 inhibiting a variety of metabolic functions
• One good example is propionic acid produced by
propionic acid bacteria,
• It has formed the basis for some bio preservative
products, given its antimicrobial action against
microorganisms including yeast and mould