Natural conservation attached to the use of microorganisms

• Main Authors: Raquel Facco Stefanello, Leadir Lycy Martins Fries, Marina Venturini Copetti
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2018-07-01
• Series: Semina: Ciências Exatas e Tecnológicas
• Subjects: bioconservation, lactic acid bacteria, fermentation, sourdough.
• Online Access: http://www.uel.br/revistas/uel/index.php/semexatas/article/view/32397

Breads are part of our basic food, with rare exceptions. We are currently involved in such a wide variety of brands and products that we end up opting for the item that matches our immediate desire for consumption. Consumers, on the other hand, are more concerned about their food and are looking for healthier foods with as few preservatives as possible. In this way, industries need to innovate and launch more natural options to meet these current changes. However, it is still necessary to combine research with technology to produce products that meet this new reality. This review includes the objective of reporting on bioconservation using micro-organisms that produce antimicrobial substances in order to sensitize industries and potential consumers about some studies on products made with bioconservants.