Fermentation processes using lactic acid bacteria producing bacteriocins for preservation and improving functional properties of food products文档.pdfVIP

4 Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products 1 2 3 Grazina Juodeikiene , Elena Bartkiene , Pranas Viskelis , 3 1 3 Dalia Urbonaviciene , Dalia Eidukonyte and Ceslovas Bobinas 1Kaunas University of Technology, 2 Veterinary Academy, Lithuanian University of Health Sciences, 3Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Lithuania 1. Introduction During the recent years health-conscious consumers are looking for natural foods without chemical preservatives that will fit in their healthy lifestyle. The increasing consumption of precooked food, prone to temperature abuse, and the import of raw foods from developing countries are among the main causes of this situation. Biopreservation refers to extended shelf life and enhanced safety of foods using microorganisms and/or their metabolites (Ross et al., 2002). LAB is generally employed because they significantly contribute to the flavor, texture and, in many cases, to the nutritional value of the food products (McKay and Baldwin, 1990). LAB are used as natural or selected starters in food fermentations and exert the antimicrobial effect as a result of different metabol