Food products can be preserved and made safer using Biopreservation when their microflora is either natural or controlled

 

Biopreservation 

Human Blood, tissues, cells, and organs have the potential to provide long-term advantages in the treatment of damaged tissues and organs. Biobanking arose from the awareness that human cells and tissues might be used for future study and development of new medical methods. Biobanks' primary job is to collect, process, and store samples and related data. Tissues, cells, saliva, whole blood, plasma, urine, nucleic acid, organs, and other biological fluids are stored in biobanks.

The worldwide Biopreservation Growth development is projected to be hampered by R&D in media solutions that allow for room temperature storage of biospecimens. Biomatrica, Inc., for example, supplies DNA stable and RNA stable sample stabilisation medium at room temperature. Such solutions put a damper on demand for freezers and refrigerators, limiting the industry's development.

Biopreservation uses the antibacterial properties of certain microorganisms to prevent rotting and harmful pathogens from growing in food. This biological technique aims to reduce the need of chemical additions like nitrite, sodium chloride, and organic acids in meals. Biopreservation for meat products is still being researched since it is thought that natural ways of preservation are preferable. The majority of biopreservation research has focused on lactic acid bacteria's antagonistic activity against spoilage and pathogenic microorganisms. However, in the last decade, the use of bacterial viruses (bacteriophages) to eradicate harmful germs from food has gotten a lot of press.

Types of Biopreservation-

While a brief analysis of the hMSC regulatory filings to the FDA in 2015 shows that cryopreservation is the predominant type of biopreservation in 75% of submissions, there are still over a quarter of treatments that do not cryopreserve (Mendicino et al., 2014). Many different types of biopreservation are being studied in order to ensure that the end product CQAs are kept throughout the production and supply chain process. This can involve "cell pausing" and/or hypothermic preservation at various temperatures, such as ambient (Robinson et al., 2014; Hunt et al., 2005; Eidet et al., 2015) or cold temperatures (Matsumoto et al., 2002; Moce-Llivina, 2004). Finally, deciding which Biopreservation approach is best will need considering which method has the least impact on the product's CQAs while maintaining a viable and realistic supply chain.

Lytic bacteriophages, lactic acid bacteria, and bacteriocins are examples of biopreservation techniques that have been found to be effective in preventing microbiological deterioration. For example, according to Li et al. (2014), the bacteriophage Spp001 is a possible candidate for application in chilled fish fillet biopreservation since it effectively controls S. putrefaciens under chilled circumstances. Valeiro et al. did another recent investigation with highly intriguing results in the field of biopreservation (2014). These researchers demonstrated that a Lactobacillus brevis-based bioingredient obtained after growth in a flour-based medium could represent an innovative strategy in industrial bread production to obtain acidified yeast-leavened products, reducing the negative effects of bran addition and preventing ropy spoilage.