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**Section 3** 

**Vegetable & Cereal Products** 


**Section 3** 

**Vegetable & Cereal Products** 

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**Chapter 6** 

© 2013 Muhialdin et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Lactic Acid Bacteria in Biopreservation and the** 

Belal J. Muhialdin, Zaiton Hassan and Nazamid Saari

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/51026

**1. Introduction** 

fungi of bread.

**2. Sources of LAB** 

**Enhancement of the Functional Quality of Bread** 

LAB have a long history in preserving foods from spoilage microorganisms - they are commonly used in food fermentation, may produce several metabolites with beneficial health effects and, thus, are generally recognized as safe (GRAS). The increasing resistance of food spoilage microorganisms to current preservatives, the consumer's high demand for safe, minimally processed foods and the hazards associated with the use of high doses of chemical preservatives has led to the need for finding safer alternatives in food preservation. The application of LAB with the simultaneous control of factors that affect fungal growth can help to minimize food spoilage. The selection and addition of novel isolates of LAB may be the key to reducing the use of chemicals, enhancing nutrients and extend the shelf life of bakery products. In this chapter, the focus will be on the use of LAB as biopreservative agents to extend the shelf life of bakery products and the inhibition of the common spoilage

LAB are found in many habitats and occur naturally in a variety of food products, such as dairy, vegetables and meat products (Carr et al., 2002), all of which are rich in the nutrients required for the fastidious metabolism of LAB (Björkroth & Holzapfel, 2003; Hammes & Hertel, 2003). Some LAB are associated with the mouth flora, intestine and vagina of mammals (Whittenbury, 1964), while others are present in fermented seafood, such as *Lactobacillus plantarum* (IFRPD P15) and *L. reuteri* (IFRPD P17), which are reported to be associated with plaa-som fermented Thai fish (Saithong et al., 2010). LAB are the most important bacteria used in the fermentation industry of dairy products, such as yogurt, cheese, sour milk and butter, and in combination with yeast are commonly used to ferment cereal products such as dough

and reproduction in any medium, provided the original work is properly cited.

(Lavermicocca et al., 2000; Muhialdin et al., 2011a; Ryan et al., 2008).
