Application of bacteriocinogenic lactic acid bacteria in fermented vegetable food biopreservation

Biopreservation is the hot spot in the food preservation and safety research recently. Many strategies involving bacteriocin and bacteriocinogenic strains used in food biopreservation have been developed. This paper mainly focused on the state-of-the-art application of bacteriocinogenic lactic acid bacteria (LAB) as starter cultures, protective cultures or co-cultures to promote the microbial stability of fermented vegetable food products, as well as to control the survival and growth of spoilage/pathogen bacteria.