Description
Biopreservation: a Food preservation culinary technique.
Technical
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with an increasingly robust scientific foundation. Beneficial bacteria or the fermentation products produced by these bacteria are used in biopreservation to control spoilage and render pathogens inactive in food. There are a various modes of action through which microorganisms can interfere with the growth of others such as organic acid production, resulting in a reduction of pH and the antimicrobial activity of the un-dissociated acid molecules, a wide variety of small inhibitory molecules including hydrogen peroxide, etc. It is a benign ecological approach which is gaining increasing attention.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
Wine Analogy
Similar to the controlled spoilage in natural wine fermentation
Coffee Analogy
Like the lactic fermentation process in some coffee processing methods
Perfume Analogy
Resembles the gradual development of complex aromas in aged cheeses
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced