MICROBTAL METABOLITES IN PRESERVING DAIRY PRODUCTS

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

In order to reduce the chemical overload in foods, today's food industries are very much fervent to use biopreservatives obtained from some microorganisms, some of which are GRAS that have been used without any apparent harm for long periods, long before regulations were put into effect. In conjunction with the increased need and use of chemical antimicrobial agents in the preservation of consumers' goods, there has been an increase in consumers' concem about the toxicological properties and safety of these compounds. So, the preservation of foods with microbial metabolites, an important category of biopreservatives, would be popularly acceptable both to the regulatory agencies as well as to the consumers. Nisin has already gained enormous popularity in preservation of several dairy products. Some other microbial metabolites have exhibited promising results in preservation of dairy products. This review covers the broad spectnrm of research on the effort to preserve dairy products with microbial metabolites.

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This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

MICROBTAL METABOLITES IN PRESERVING DAIRY PRODUCTS - AN OVERVIEW

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