> as lemmas
biopreservation
biopreservation n.
Brit. 
/ˌbʌɪə(ʊ)ˌprɛzəˈveɪʃn/
, /ˌbʌɪə(ʊ)ˌprɛzəˈveɪʃn/U.S. /ˌbaɪoʊˌprɛzərˈveɪʃ(ə)n/
(a) = cryopreservation n.; (b) the preservation of food by naturally present or artificially introduced microorganisms, or by antimicrobial substances produced by these./ˌbaɪoʊˌprɛzərˈveɪʃ(ə)n/ΚΠ
1978 Cryobiology 15 594/2 For purposes of biopreservation much lower glycerol concentrations (coupled with low cooling rates) are normally employed.
1990 New Scientist 8 Dec. 26/2 An example of biopreservation, where you move the genes responsible for making an antimicrobial compound such as nisin into bacteria used for cheese manufacture.
1999 Alumnus Apr. 14/2 The new development of biopreservation technologies had made it possible to create a baby whose natural parents died a long time ago.
2003 A. Geis in K. J. Heller Genetically Engineered Food v. 105 Nisin, a lantibiotic, is the best known bacteriocin and the only one approved for biopreservation in food.
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