BIOLOGICAL PRESERVATION OF FOODS WITH REFERENCE TO PROTECTIVE CULTURES, BACTERIOCINS AND FOOD-GRADE ENZYMES

A review is presented on the present status of biological preservation of foods. Recent developments are discussed with respect to underlyin g mechanisms of inhibition by 'protective' cultures, and special refer ence is made to lactic acid bacteria (LAB) and their 'food-grade' safe ty. The role of bacteriocins, their limitations and potentiating role in biological systems, is also addressed. The use of enzymes (e.g. lys ozyme) for food preservation is mainly restricted by economic factors, their inactivation by endogenous food components and their limited ac tivity spectrum. Practical applications of protective cultures refer t o particular food commodities that either constitute novel systems wit h respect to packaging and/or composition, or represent special hygien ic risks. It is concluded that biological preservation cannot substitu te GMP; it, however, offers an additional (and acceptable) processing parameter for improving the safety and assuring the quality of a given food.