BIOPRESERVATION METHODS FOR BEVERAGES AND OTHER FOODS

摘要

Some embodiments of the present invention generally relate to the use of non-pathogenic microorganisms to prevent growth and / or activity of pathogenic microorganisms in food products. More specifically, some embodiments are directed to the adjustment of the pH of a low acidity food product by a non-pathogenic microorganism to produce a local environment unfavorable to pathogenic microorganisms.