The word “bacteria” is usually associated with something sick or with same disease, but in real it’s the driving force behind the fermentation process, which is one of first food preservation process.
Fermentation, historically, is used for two main reasons: to change the food taste, so for the creation of new food, and as a way to prevent foods from spoiling. Last reason can be considered a biopreservation method, because it is a way to preserve food using beneficial microorganisms.
Fermentation of foods is the biopreservation method of the future?
In biopreservation bacteria don’t necessarily have to also start the process fermentation. Generally, they are selected for their properties or their antimicrobial activity. The kind of properties cause fermentation while the antimicrobial activity is important for food preservation.
Today, fermentation is used to produce foods such as cheese and alcoholic, but researchers at the University of Granada show that it can be an important preservation method in response to increasing about food-related illness. As biopreservation, fermentation provides an alternative to chemical preservation and treatments that may destroy beneficial nutrients. Also, according to FAO, fermentation is a low-energy process and the ideal preservation method in developing countries and remote areas.
An FAO research shows that for rural populations, fermentation increases food security and preserve the nutrient content of food. Also, food science researchers are studying a way to update traditional fermentation methods with modern technologies to reduce production costs and increase the safety of fermented foods.
In this way, biopreservaton (like fermentation) can become an important part of how food is managed in both industrial and developing countries.