Bacteriocins Based Strategies for Food Bio-Preservation
Pooja B. K.*
Division of Food Science and Postharvest Technology, ICAR- Indian Agricultural Research Institute, New Delhi, Delhi (110 012), India
T. S. Hanumesh Gowda
Division of Food Science and Postharvest Technology, ICAR- Indian Agricultural Research Institute, New Delhi, Delhi (110 012), India
DOI: NIL
Keywords: Bactriosins, Bio-preservation, Food, Lactic acid bacteria
Abstract
Maintaining of food safety and its quality is the major step to improve health of consumers. Consumption of bad quality foods, more synthetic additives led to various health problems like allergies, nausea, cancer, neural problems and even affects mental health of consumers and hence as an eco-friendly step, bacteriocins based strategies for food bio-preservation is gaining importance. These are possible by using lactic acid bacterial strains or by their metabolic antibacterial products like bacteriocins. These produced bacteriocins are commercially used in food industry as bio-preservatives.
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Reference
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