Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables

Dear Colleagues,

Fruit and vegetables’ contribution to fibers, minerals, vitamins, and antioxidant compounds intake in human diet is essential. However, some can be very perishable, and because of decay, losses along the food distribution and transformation chain are substantial.

Among others, technologies involving lactic acid bacteria are recognized for their positive effect to maintain fruit and vegetables’ quality or to increase their shelf-life. Thus, they can result in a reduction of losses.

Lactic fermentation is a traditional and worldwide technology used to preserve foods. At small scale, its requirements in energy and water are low. It modifies the sensory properties of fruit and vegetables, increases safety, and preserves the nutritional quality. In addition, consumption of lactic fermented fruit and vegetables brings active microorganisms to the human gastrointestinal tract, leading to potential interaction with the host.

Biopreservation applied to fruit and vegetables aims to inhibit the development of foodborne pathogens and spoilage microorganisms with other microorganisms. In this field, the use of lactic acid bacteria prevails as they produce numerous antimicrobials, such as bacteriocins, and can grow well on these substrates.

This Special Issue covers all aspects related to biopreservation with lactic acid bacteria and lactic fermentation of fruit and vegetables, from safety to functional properties, and from technology to consumers’ expectations.

Prof. Dr. Fabienne Remize
Dr. Charlène Leneveu-Jenvrin
Dr. Cyrielle Garcia
Guest Editors

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