Bioprotocative bacteria are used to increase food safety, prolong storage time and improve sensory properties, and lactic acid bacteria (LAB) have a significant potential in this field. The bioprotocative mechanisms of these bacteria are provided by the control of pathogens and spoilage agents in foods.

These bacteria and their mixtures are specially designed and produced according to the product group or recipe to be used and have a wide range of uses as far as the production process allows.