The purpose of the Polygal project is to study systematically the bacteriostatic or bactericidal effects of synergistic lactate-polyphenol formulations. These preservatives address three fundamental consumer concerns: they are natural products; they are capable of providing a longer shelf life for food (mainly meat and fish); and they have improved organoleptic properties. They therefore constitute an alternative to synthetic additives which are not permitted in certain foods and help limit the alteration of the organoleptic characteristics of foodstuffs.
