The use of microorganisms and their metabolites for the preservation of foods began in prehistory. Lactic acid bacteria are generally recognized as safe (GRAS)

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use o

Bacteriocins are a heterogeneous group of peptides or proteins with antimicrobial activity synthesised ribosomally and released extracellularly by bacteria belo

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in

The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food