Tab Article
Food biopreservation employs naturally occurring microorganism with their respective antimicrobial feature to preserve the food is one of the food safety aspects that have been researched immensely for years. Lactic acid bacteria (LAB), bacteriocin, bacteriophage and bacteriocin-encoded enzymes are those factors involves in food biopreservation with a long history. For each type of processed food, mostly a particular factor will involve, or sometimes the combination two or more antimicrobial agents will play the role. This work (Analytical Techniques for Food Biopreservation) will focus on recent innovations on analytical aspect of food preservation by biological process, including methodologies, parameters, strength and weaknesses of each approach. Natural antimicrobials in particular food preservation processes will be also addressed in the later part of this book.
