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| Le Fur, Bruno; Wacogne, Delphine; Lorre, Sylvie; Pilet, Marie France; Leroi, Francoise. |
| Bioconservation or biopreservation is an alternative method to the use of chemical preservatives. It consists in using microorganisms, called protective cultures, or their natural metabolites. Like any other method of preservation, it allows the control of the growth of pathogenic or spoilage flora, while preserving the organoleptic and nutritional qualities of the product. Fermentation is one of the oldest applications of bioconservation. Today the potential of protective cultures is also promising for various fresh or processed foods. In this work, an overview of current knowledge on biopreservation is proposed made from international scientific publications. The book focuses mainly on the use of microorganisms to improve the conservation of different... |
| Tipo: Text |
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| Ano: 2013 |
URL: http://archimer.ifremer.fr/doc/00130/24157/22163.pdf |
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