Project: Lactic acid bacteria and other microorganisms antagonists as preservatives in minimally processed fruit and vegetables

This project aims to develop complementary conservation procedures, together with the use of refrigeration and modified atmosphere, increase shelf life and ensure the health quality of these products. For this purpose, we propose the addition of biopreservatives thereto. The biopreservation is basically the use of auxiliary natural or controlled microbial flora and/or their antimicrobial products. Different studies refer in particular to lactic acid bacteria (LAB) isolated from dairy products, meat, fish and vegetables, such bacteria offer antibacterial properties attributed to its own end products of metabolism such as lactic acid, acetic acid, hydrogen peroxide, diacetaldehído, reuterin and bacteriocins. The alternative of using lactic acid bacteria and bacteriocins in minimally processed fruits and vegetables product , it is a real possibility and it is not evaluated, with excellent marketing opportunities for healthy and functional characteristics. The objective of this project is to evaluate the use of lactic acid bacteria and their bacteriocins as biopreservatives to extend the useful life of this type of products.Due to the probiotic character, the use of these bacteria do not only inhibit and / or eliminate pathogenic and spoiling microorganisms, but it has a beneficial effect on human health when it is ingested.

Acronym	BIOSAFOOD
Network	ETB-PRO
Call	8th call for proposals (Call 2013)

Project partner

Number	Name	Role	Country
	Domca	Coordinator	Spain
	Russia		Russia