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The formation of biofilm in different places and the failure to effectively remove it by the usual disinfection methods is due to its structure and the rich genetic resource available in it to deal with disinfectants. These impenetrable structures and diverse microbial genetics have caused biofilm pollution in different industries like the food industry, the medicine industry, the hospitals and the water distribution system, resulting in pathogenicity and reduction of industrial quality. An efficient way to deal with the resistant population of biofilm‐forming microbes is the use of hurdle technology including enzymes and essential oils. Enzymes reduce the resistance of the biofilm structure due to degradation of its extracellular polymer matrix (EPS) by their abilities to break down the organic molecules, and then the essential oils weaken the cells by penetrating the lipid membrane of the cell and destroying its integrity; as a result, the biofilm will be destroyed. The advantage of this hurdle technology is the environmental friendly of both methods, which reduces concerns about the use of chemical disinfection methods, but on the other hand, due to the sensitivity of enzymes as biological agents also the expensiveness of this technique and the considerations of working with essential oils as volatile and unstable liquids should abandon the routine methods of applying this disinfectant to biofilm and go for the microencapsulation method, which as a protective system increases the effectiveness of enzymes and essential oils as antibiofilm agents. [ABSTRACT FROM AUTHOR]

Introduction: Single or multiple strains of mesophilic and thermophilic lactic acid bacteria are used as starter cultures in food industries to produce different types of fermented products. Preservation of these starter cultures is a crucial step in which the highest viability and genetic stability of the starter culture should be retained. Traditional methods for the preservation of starter cultures were mainly based on the freezing method. Nowadays, the usual method for the preservation of starter cultures is drying which mostly included spray drying and freeze-drying. Materials and Methods: In this narrative review of studies, a comprehensive review is conducted on all methods for the preservation of lactic acid bacteria through searches in databases such as Google Scholar, Scopus, Pubmed, and other valid databases. After a glance at the types of preservation methods, advantages and disadvantages are compared and solutions to overcome the problem of survival have been introduced. Discussion and Conclusion: Comparisons of the preservation methods from different points of view in the present overview may help to design more effective research projects or production processes in this area. [ABSTRACT FROM AUTHOR]