Preservation and fermentation: past, present and future.

@article{Ross2002PreservationAF,
  title={Preservation and fermentation: past, present and future.},
  author={R Paul Ross and Sheila M. Morgan and C. Ray Hill},
  journal={International journal of food microbiology},
  year={2002},
  volume={79 1-2},
  pages={3-16}
}
Preservation of food and beverages resulting from fermentation has been an effective form of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through naturally occurring fermentations, however, modern large scale production generally now exploits the use of defined strain starter systems to ensure consistency and quality in the final product. This review will mainly focus on the use of lactic acid bacteria (LAB) for food improvement, given their extensive… CONTINUE READING
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