Biopreservation lactic acid

Schniirer, J. and Magnusson, J. 2005. Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science and Technology 16 70-78. 

Ray, B. 1992. Acetic, propionic, and lactic acids of starter culture bacteria as biopreservatives. In Food Preservatives of Microbial Origin. B. Ray and M. Daeschel (Eds.), pp. 103-136. Boca Raton, FL CRC Press. 

Stiles, M.E. 1996. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70 331-345. 

LAB belonging to the genera Lactococcus, Enterococcus, Streptococcus, and Lactobacillus are the main representatives responsible for the biopreservation effect in fermented milks and cheeses as based on their homofermentative metabolism of carbohydrate, releasing 2 mol of lactic acid for each mole of glucose consumed. 

Bela, J. M., Zaiton, H., Sadon, S. K. (2011). Biopreservation of food by lactic acid bacteria against spoilage fungi. Annals Food Science and Technology, 12, 45-57. 

Galvez A, Abriouel H, Lopez RL, Omar NB (2007) Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120 51-70 Gasson MJ (1990) In vivo genetic systems in lactic acid bacteria. FEMS Microbiol... 

Jones RJ, Wescombe PA, Tagg JR (2011) Identifying new protective cultures and culture components for food biopreservation. In Lacroix C (ed) Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead, Cambridge, UK, pp 3—26 Kandler O (1983) Carbohydrate metabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 49 209—224... 

---