Ever wonder how planes stay up in the air? Or if there’s life on other planets? How about why canned food doesn’t spoil? Hey, there’s one we can answer — you can thank biopreservation for that can of tuna. Mind you, it’s not just preservation. “Bio” means “life.”
Biopresevation is a method of manipulating microbial organisms like bacteria in food’s favor. While plenty of bacteria exist solely to decompose that food, lactic acid bateria in a controlled environment like a sealed, sterilized can actually produce an antimicrobial effect that keeps food safe and preserved. Fermentation is one example of this effect, but even if the bacteria in question doesn’t ferment for a living, it’s still harmless to humans, surviving off any potential spoilage happening inside that can. Make sense? Great, now let’s tackle how planes stay up in the air.
Use today’s Word of the Day: Hot Food Trend: Barrel-Aged Vinegar