Biopreservation with protective cultures is a strong alternative to other preservation technologies. After having worked in this field with development of solutions for fermented meat and dairy products, we are now expanding to use in non-fermented foods, where the opportunities are vast. Currently we are running a screening program aimed at finding suitable candidate strains for ensuring both safety and shelf-life of fresh-cut vegetables.
Please get in contact with us if you would like to know more about these exciting biopreservation strategies.
