Conference Abstract Book

Biopreservative properties of LAB; Lactic acid bacteria produce various antimicrobial compounds such as organic acids (lactic acid and acetic acid), diacetyl, ethanol, hydrogen peroxide, reuterin, acetaldehyde, acetoine, carbon dioxide, and bacteriocins during fermentations processes (Figure 1). Those natural compounds could be used as bio-preservative agents to inhibit pathogenic, non-pathogenic and spoilage microorganisms, which have some beneficial impacts on foods such as; • extending the shelf-life of food products with enhancing their safety • reducing the abusive use of antibiotics • having an effect on food flavour and texture Which substances can be produced by LAB?