Question:
Bio preservation is:
Bio preservation is:
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Biopreservation uses "good" bacteria to fight "bad" bacteria.
Lactic acid bacteria (LAB) are the most common group of organisms utilized in this process.
Lactic acid bacteria (LAB) are the most common group of organisms utilized in this process.
Updated On: Jul 29, 2026
- Preservation by fermentation
- Preservation by freezing
- Preservation by chemicals
- Preservation by heat
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Biopreservation is the use of natural or controlled microbiota, or their antimicrobial products, to extend the shelf-life and enhance the safety of food.
It leverages ecological competition and metabolic products to control food spoilage.
Step 2: Detailed Explanation:
Biopreservation relies on biological processes to inhibit the growth of food spoilage and pathogenic microorganisms.
The most classic and widely utilized form of biopreservation is fermentation.
During fermentation, beneficial microorganisms (primarily lactic acid bacteria) produce organic acids (such as lactic acid and acetic acid) that lower the pH of the food.
They also produce other antimicrobial compounds, such as bacteriocins (e.g., nisin), hydrogen peroxide, and carbon dioxide.
This biochemical change creates a hostile environment for harmful pathogens and food-spoiling organisms.
On the other hand:
- Preservation by freezing (B) is a physical preservation method using low temperatures.
- Preservation by chemicals (C) is a chemical preservation method using synthetic additives.
- Preservation by heat (D) is a physical preservation method using thermal energy.
Therefore, preservation by fermentation is the only biological preservation method listed.
Step 3: Final Answer:
Biopreservation refers directly to preservation by fermentation among the given choices.
Biopreservation is the use of natural or controlled microbiota, or their antimicrobial products, to extend the shelf-life and enhance the safety of food.
It leverages ecological competition and metabolic products to control food spoilage.
Step 2: Detailed Explanation:
Biopreservation relies on biological processes to inhibit the growth of food spoilage and pathogenic microorganisms.
The most classic and widely utilized form of biopreservation is fermentation.
During fermentation, beneficial microorganisms (primarily lactic acid bacteria) produce organic acids (such as lactic acid and acetic acid) that lower the pH of the food.
They also produce other antimicrobial compounds, such as bacteriocins (e.g., nisin), hydrogen peroxide, and carbon dioxide.
This biochemical change creates a hostile environment for harmful pathogens and food-spoiling organisms.
On the other hand:
- Preservation by freezing (B) is a physical preservation method using low temperatures.
- Preservation by chemicals (C) is a chemical preservation method using synthetic additives.
- Preservation by heat (D) is a physical preservation method using thermal energy.
Therefore, preservation by fermentation is the only biological preservation method listed.
Step 3: Final Answer:
Biopreservation refers directly to preservation by fermentation among the given choices.
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