Mechanisms of Food Additives, Treatments, and Preservation Technology 333
is not only used for respiring products, but also for processed fruit or vegetable
products (Appendini and Hotchkiss, 2002).
10.2.3.3.4 Cenoanabiosis
Cenoanabiosis is essentially a traditional preservation method. In fermented products
the original principle was to achieve food products of characteristic flavor rather
than to improve products’ shelf life. Lactic acid fermentation using homofermenta-
tive lactic acid bacteria is a typical way of processing food products such as cabbage
(sauerkraut) and cucumbers (fermented cucumbers). In Balkan countries lactic acid
fermentation is also used for preservation of fruits. The fermentation process pro-
ceeds either spontaneously or under controlled conditions. The fermented products
have limited shelf life and another preservation treatment is commonly applied. For
example, sauerkraut is usually pasteurized after finishing the fermentation process
(Kyzlink, 1990). Recently the use of microbial cultures has been proposed for the
preservation of unfermented foods, including produce (Rodgers, 2001). These utilize
protective cultures that are food-grade bacteria (usually lactic acid bacteria) that may
or may not be strains naturally present in the food type. They are selected for their
ability to grow in a product and inhibit poisoning or spoilage microorganisms rather
than to produce a desired texture or flavor. Under normal storage conditions protec-
tive cultures should not affect sensorial qualities of produce (Leroi et al., 1996). The
principal advantage of preservation using protective cultures is the temperature-
responsive action. Applications of protective cultures include improving the safety
of minimally processed fruits and vegetables (Breidt and Fleming, 1997),^ salads,
and dressings^ (Hutton et al., 1991; Nederland, 1998).
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