"Many physical and chemical methods have been developed inhibiting of fungi for many years. Lactic acid bacteria contribute technological and nutritional properties and influence the food. They also extend the microbiological shelf-life of final products. Lactic Acid Bacteria (LAB) produce antimicrobial compounds which can be applied as food preservatives. Biopreservation refers to extended shelf-life and enhanced safety of foods obtained by the natural or added microflora or their antimicrobial products . Lactic acid bacteria (LAB) have traditionally been used as natural biopreservatives in food and animal feed. Using microorganisms in order to control the fungi growth appears as a good alternative .
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Last date updated on July, 2014