1.0Gill Labhttps://agrilife.org/jjgilljason.gillFighting microbes with microbes | National Provisioner - Gill Labrich600338<blockquote class="wp-embedded-content" data-secret="TplzDvjTWd"><a href="https://agrilife.org/jjgill/fighting-microbes-with-microbes-national-provisioner/">Fighting microbes with microbes | National Provisioner</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://agrilife.org/jjgill/fighting-microbes-with-microbes-national-provisioner/embed/#?secret=TplzDvjTWd" width="600" height="338" title="“Fighting microbes with microbes | National Provisioner” — Gill Lab" data-secret="TplzDvjTWd" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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Biopreservation encompasses a number of food-preservation strategies, ranging from ancient methods such as fermentation to modern technologies including bacteriocins and bacteriophages. In U.S. food industries today, biopreservation can be defined as the use of non-pathogenic microorganisms that antagonize or inhibit the growth of undesirable pathogenic and/or spoilage microbes through their metabolic activity or capacity to compete for nutrients or attachment niches, or the use of chemical compounds that have been fermented and then purified. Our discussion here will be limited to biopreservation incorporating the use of microorganisms that... Read More →