Abstract:
The challenges of food safety have been continuing to persist although numerous action plans have been employed to improve food security. While food microbial spoilage places an enormous financial burden on the industries in addition to public health concerns, an over-growing trend among consumers preferring preservative free foods have provided conditions for developing innovative alternatives in food safety assurance. In recent years, among natural antimicrobials, considerable interests’ haves been focused on a wide range of functional substances produced by microorganisms. Lactic acid bacteria (LAB) have been utilized in food fermentation to enhance the quality and tastesof food while protecting it from pathogenic microorganisms and spoilage. Derived bioactive macromoleculesfrom probiotic LABrecognized as postbiotics, offer a wide range of antimicrobial and biological activities. Direct application of postbiotics in food models have been shown to possess antimicrobial activities, not only in retarding the growth of food-borne pathogens but also against spoilage bacteria. In a series of our research projects conducted during the recent years, postbioticsproduced bya range of LAB strains isolated from traditionally fermented productswere investigated andtheirfunctional activity in model foods was assessed. These studies, based on the results of antimicrobial effects against food pathogenic indicators and spoilage bacteria plus the functionality of ingredients in improve the texture and quality of model systems, successfully recommend application of the postbiotics as candidate food preservativesto enhance the food safety, quality, and shelf life.
Page(s):
75-75
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022