Yup, preserving food is just another job of bacteria. Lactic acid bacteria helps prevent food spoilage. This type of bacteria controls the pathogenic and perishing organisms in food. The simplest application of lactic acid bacteria involves adding lactic salt such as sodium lactate to potassium lactate. This process can prevent clostridium botulimum in refrigerated poultry and seafood.

Another bacterium used to prevent food spoilage is Nisin, which I used to prevent botulism spores in pasteurized-cheese spreads. This bacterium extends refrigerated shelf date by 14 to 30 days. If it weren't for bacteria, some of your favorite foods would expire earlier.