Food safety programmes are increasingly focusing on a farm-to-table approach including preservation of foods as an effective means of reducing foodborne hazards. Now-a-days consumers are concerned about the synthetic chemicals used as preservatives in foods, and there is resulting trend towards less processed food. A solution to this dilemma may be the use of natural antimicrobial metabolites of fermentative microorganisms. Since long, Lactic Acid Bacteria (LAB) have been used for production of fermented foods, primarily for the preservation of highly perishable foods of plant and animal...