BIO-PRESERVATION: USING LACTIC ACID BACTERIA TO SAFEGUARD HARVESTED FOOD CROPS

Abstract

The food industry faces a significant challenge with microbial spoilage, particularly from fungi that produce various toxins. These toxins are stable compounds that cannot be easily eliminated. While fungal contamination can be reduced with fungicides, prolonged exposure to these chemicals can lead to various human diseases. As a result, there is a growing public demand for safe alternative methods of food preservation. Lactic acid bacteria (LAB) have emerged as a promising solution in the food biotechnology sector due to their ability to inhibit microbial growth and extend the shelf life of food products. LAB achieves this by producing bioactive compounds such as lactic acid, acetic acid, phenyl lactic acid, fatty acids, hydrogen peroxide, and bacteriocins. These compounds exhibit antifungal and antitoxigenic activities by acidifying the cytoplasm, distorting fungal cell walls, neutralizing toxins through binding, or modifying genes responsible for toxin production. The present study focuses on the potential of different LAB strains in controlling fungal contamination and their application as bio-preservatives. By harnessing the natural abilities of LAB, the food industry can move towards safer and more sustainable methods of food preservation, addressing both the need for food safety and consumer demand for healthier options.