文章基本信息

标题：Extension of Shelf Life of Dairy Products by Biopreservation: Protective Cultures
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作者：Harun Kesenkaş ; Oğuz Gürsoy ; Özer Kınık 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2006
卷号：31
期号：4
出版社：Association of Food Technology, Turkey
摘要：Protective cultures are food-grade bacteria, which may or may not be strains naturally present in the foods. They are selected for their ability to grow in a product and inhibit a pathogen or undesired microorganism rather than to deliver a desired texture and flavour profile as in fermentation, or health benefits of probiotics . Protective cultures inhibit undesirable microorganisms through the production of low molecular mass compounds, such as organic acids, carbon dioxide, diacetyl , hydrogen peroxide and bacteriocins . This article describes the using possibilities of protective cultures in dairy products with their advantages and limitations. We reviewed previously published data and present new findings that relate to their usage potential for dairy products.
关键词：Dairy foods; Food preservation; Protective culture