Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum

Food bio-preservation has gained considerable attention during the last decade. It is considered a promising alternative toclassical means of food preservations and meets current consumer demands for consumption safe, nutritious, chemicalfreeproducts. The main techniques bio-preservation, include application bacteriocins, bacteriophages, endolysins,and protective cultures, which compose mainly lactic acid bacteria. To date, use bacteria (as cultures)or their metabolites in foods known as acceptable tool bio-preservation. This review focus on concept foodbio-preservation its techniques, role antimicrobials Amonglactic bacteria, particular given to Lactobacillus plantarum, versatile species with important antimicrobial activity.This produce numerous bacteriocins antifungal-active compounds. Also, plantarum isextensively used production many fermented either starter culture probiotic microorganism.