Bio-preservation represents a sophisticated approach to safeguarding food, leveraging naturally occurring microorganisms, enzymes, and bioactive substances to enhance safety and prolong shelf life. Notably, lactic acid bacteria and their associated antimicrobial compounds play a pivotal role in suppressing spoilage organisms and pathogenic microbes, thereby reducing dependence on synthetic additives. This methodology finds broad application in a range of products, including dairy, meats, fruits, vegetables, and beverages, supporting the retention of both nutritional value and sensory attributes.Current research and practice are advancing the field by integrating probiotics with other bioactive compounds and by adopting innovative fermentation techniques, with the aim of amplifying preservative efficacy. Embracing bio-preservation strategies not only addresses consumer preferences for minimally processed, “clean-label” foods but also aligns with broader goals of producing safer, healthier, and more sustainable food systems.
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