Biopreservation

Biopreservation is the use of natural or controlled biological processes to extend the shelf life and enhance the safety of products, primarily foods, by leveraging beneficial microorganisms or their antimicrobial metabolites. It emphasizes biological means rather than chemical additives, though it may be used in combination with physical or chemical hurdles. The approach seeks to suppress spoilage and pathogenic microbes while preserving sensory qualities.

Common strategies include the use of protective cultures, such as lactic acid bacteria, that outcompete competitors and produce antimicrobial compounds (lactic acid, hydrogen peroxide) and bacteriocins such as nisin. Fermentation and the application of bacteriocins to product surfaces are typical. Biopreservatives may be delivered through fermentation, inoculated packaging, edible films, or direct addition. Bacteriophages that target specific pathogens are also studied as targeted biocontrol agents. The concept often operates within hurdle technology, combining mild preservation factors to achieve safety and quality.

Applications span dairy, meat, seafood, produce, and prepared foods, where biopreservation can reduce spoilage, limit chemical preservatives, and support clean-label goals. Efficacy is strain- and product-specific and depends on storage conditions. Regulatory status varies by country; some agents (for example, certain bacteriocins) have GRAS or approved status. Challenges include variable performance, potential impacts on flavor or texture, and concerns about gene transfer or resistance development.

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