Bio-preservation is the use of natural or controlled microbiota or their antimicrobial compounds to preserve food and extend its shelf life. It is a form of food preservation that uses microorganisms and their metabolic products to inhibit the growth of spoilage and pathogenic microorganisms.
The use of microorganisms to preserve food is an ancient practice. For thousands of years, people have used fermentation to produce bread, cheese, and alcoholic beverages. In the 19th century, Louis Pasteur discovered that microorganisms were responsible for fermentation and spoilage, which led to the development of pasteurization and other methods of food preservation. In the 20th century, the discovery of antibiotics and other antimicrobial compounds led to the development of new methods of bio-preservation.
Today, bio-preservation is used to preserve a wide variety of foods, including dairy products, meat, fish, and vegetables. It is a safe and effective way to extend the shelf life of food and prevent the growth of harmful microorganisms. Bio-preservation is a rapidly growing field, with new technologies and applications emerging all the time.