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During the recent years health-conscious consumers are looking for natural foods without chemical preservatives that will fit in their healthy lifestyle. The increasing consumption of precooked food, prone to temperature abuse, and the import of raw foods from developing countries are among the main causes of this situation. Biopreservation refers to extended shelf life and enhanced safety of foods using microorganisms and/or their metabolites (Ross et al., 2002). LAB is generally employed because they significantly contribute to the flavor, texture and, in many cases, to the nutritional value of the food products (McKay and Baldwin, 1990). LAB are used as natural or selected starters in food fermentations and exert the antimicrobial effect as a result of different metabolic processes (lactose metabolism, proteolytic enzymes, citrate uptake, bacteriophage resistance, bacteriocin production, polysaccharide biosynthesis, metal-ion resistance and antibiotic resistance) (Zotta, T., 2009; Corsetti, 2004). Lactic acid bacteria (LAB) play a key role in food fermentations where they not only contribute to the development of the desired sensory properties in the final product but also to their microbiological safety. LAB has a GRAS status (generally recognized as safe) and it has been estimated that 25% of the European diet and 60% of the diet in many developing countries consists of fermented foods (Stiles, 1996). Fermentation is one of the most ancient and most important food processing technologies. Fermentation is a relatively efficient, low energy preservation process, which increases the shelf life and decreases the need for refrigeration or other forms of food preservation technology. Currently, fermented foods are increasing in popularity (60% of the diet in industrialized countries) and, to assure the homogeneity, quality, and safety of products, they are produced by the intentional application in raw foods in different microbial systems (starter/protective cultures) (Holzapfel et al., 1995).

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products