National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Addition of cultures to meals is an innovative multi disciplinary from the fields of food microbiology. Protective cultures are considered as food safety factor with the improving the microbiological safety of food. They are selected from either from conventional starter cultures, from traditionally fermented foods or newly isolated stains groups with GRAS. These are food grade bacteria, inhibiting undesirable microorganisms through the production of low molecular mass compounds help in deliver the desired body and texture, flavour profile and health benefits. Protective cultures may have particular importance when used in non-fermented foods with a neutral pH value and high water activity (aw > 0.96) that are subject to an increased hygiene risk The control of spoilage yeast and moulds are traditionally done by chemical additives, but the application of antifungal protective cultures is very promosing and used in dairy industries. The effectiveness of some bacteriocinogenic protective cultures has been studied in several food systems and these are available in freeze dried form.
Citations |
 |
 |
 |
 |
