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Application of lactic acid bacteria in food preservative

Data: 2020-08-23


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Application of lactic acid bacteria in food preservative

With more concern over food safety and healthy, consumers are putting more and more interests on natural products. Because chemical preservatives have serious flaws, thus, make natural biological preservatives getting more attention in food industry, it makes foods becoming more nutritive and ensure the safety of food’s microorganism. 

Natural biological preservative means the antibiotic substance extracted from plant, animal and microorganism which can prevent foods rotting. Its working principle is inhibiting the growth of microorganism, oxidation reaction and enzymatic reaction in food.

Microorganism source natural preservative

Microorganism itself as preservative which been widely researched is lactic acid bacteria, it’s edible and safety which already been approved worldwidely, and many kinds of lactic acid bacteria own antibacterial property, also can improve probiotics in intestine.

Antibacterial effect of Lactic acid bacteria is realized in two ways:

1.     Active lactic acid bacteria as fermenting agent is cultured together with all kinds of microorganisms which exists in agricultural products, the competitive inhibition principle among variety of microorganisms will inhibit the growth of harmful microorganisms and won’t inhibit the growth of beneficial microorganisms.

2.     Antibacterial active substance which been extracted from metabolites will be added in rational proportion into food and agricultural products to achieve the purpose of preservative.

Microorganism metabolism as preservative which been widely researched is bacteriocin and natamycin, etc.

Some bacteria can generate many kinds of compounds which can inhibit the growth of other bacteria, these compounds include fermentation end products, such as organic acid, hydrogen peroxide, diacetyl and reuterin, etc. (gram-positive and gram-negative bacteria both can generate bacteriocin)

Bacteriocin can be divided into five categories, most of them are belong to category Ⅰ and category Ⅱ which are been researched deepest. Category Ⅰ is called lantibiotics, it includes some unusual small peptide of amino acid. Category Ⅱ are small, non-modification, bacteriocin with thermostability.

Some bacteriocins extracted from lactic acid bacteria have antibacterial activity over pathogenic bacteria or putrefying bacteria in food, they’ve already been used as preservatives during the process of food producing, such as: Nisin, diplococcin, acidophilin, bulgarican, helveticin, lactacin, plantaricin.

Nisin which is generated from lactococcuslactis, has been most widely used as food additives in the world, in addition, other bacteriocins being also recognized as owning big potential on developing to preservatives.

Natamycin which is generated from streptomyces natalensis, almost can inhibit all kinds of mould and yeasts, but have few effects on bacteria.  

Paragon Bio-Engineering company can provide excellent fermenter and auxiliary equipment to produce lactic acid bacteria to get preservative in food industry, we ensure the equipment material, controlment accuracy, equipment lifespan to satisfy our customers on producing lactic acid bacteria.