Related Overviews


'bioconservation' can also refer to...


More Like This

Show all results sharing this subject:

  • Medicine and Health


Show Summary Details

Quick Reference

The preservation of food by use of micro-organisms (as in traditional fermented foods), as opposed to chemical preservatives. May be achieved by adding bacteria that produce antagonistic compounds or by adding the purified antagonistic substances. Some lactic acid bacteria produce a variety of inhibitory substances, including diacetyl, CO2, hydrogen peroxide, and bacteriocins.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.