# Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages
## 2 The Need for Biopreservation
Lactic acid bacteria (LAB) have gained special interest due to their dynamic characteristics and bacteriocins producing ability. Among different probiotic strains, some strains are capable of producing bacteriocins that exert antimicrobial properties against certain pathogenic and food-spoilage microorganisms. The bacteriocin-producing ability of the probiotics, along with their other antagonistic/ antimicrobial properties, have made them promising candidates as natural biopreservatives of food. The advancement in food safety has revealed the benefits of the use of bacteriophages and endolysins as food biopreservatives. It is aimed to explore the different applications of probiotic microorganisms and bacteriocins with potential antimicrobial activity, to preserve food [17]. Consumers are not only aware of the risk derived from foodborne pathogens, but are also aware of the consequences of artificial chemical preservatives used to inhibit them. Food producers face conflicting challenges due to strict food safety requirements set by the regulatory bodies and policymakers. Examples of conventional methods of food preservation are heating, drying, freezing, pickling, edible coating, and high-pressure processing [18]. These methods involve the inactivation and/or inhibition of pathogenic microorganisms through different treatments or additives. However, these methods do not involve the understanding of microbiology. Pasteurization and other high-heat treatments result in the loss of nutrients and sensory properties. Further, non-thermal processing techniques like food irradiation are associated with safety concerns, along with social and ethical issues. These disadvantages in the existing food preservation systems create the need for alternative food preservation methodologies that can address modern food safety and quality concerns efficiently and sustainably [19]. Spore-foaming bacteria are a major threat in heat-treated food as these spores show typical resistance to physical treatments including thermal processing. These spores can germinate and grow out in the product under suitable conditions. Foodborne pathogens such as _Clostridium botulinum_, _Clostridium perfingens_, _Bacillus subtilis_ and _Bacillus cereus_ are some good examples of spore-forming and highly heat-resistant bacteria, whereas _Staphylococcus aureus_ and _Clostridium botulinum_ are capable of producing heat-tolerant toxins. Most of the foodborne pathogens are mesophilic (optimum growth temperatures ranges 20-45 \({}^{\circ}\)C) and some are capable of growing under refrigerated conditions or temperatures less than 10 \({}^{\circ}\)C (psychotrophs), such as _Listeria monocytogenes_ and _Yersinia enterocolitica_[20]. In this context, the antagonistic effects and antimicrobial properties of the probiotic microorganisms may be beneficial to the inhibition and suppression of the growth of foodborne pathogens during food processing as well as refrigerated storage. Biopreservation is of high interest due to its ecological sustainability and consumer-friendly nature. Unlike artificially synthesized chemical preservatives that have toxic effects over long-term usage, biopreservatives offer little or no harmful health effects [21; 22]. This ecofriendly preservation technique is used as an alternative to chemical additives to extend the shelf life of various plant-based food and beverages [23]. Public awareness about the importance of maintaining a balance in the gut microbiota and enhancing mucosal defenses against pathogens is rapidly increasing. The lifestyle changes have resulted in the globalization of the food market. In recent years, the consumers willing to choose minimally processed foods and functional products. Complex and lengthier food chains are involved in the processing of these food products, which increases the risk of microbial contamination and thus raises safety concerns. New preservation techniques are being researched to meet consumer expectations for natural and superior overall quality in food.