With a long history of safe use, biopreservation carefully utilises the antibacterial power of naturally occurring food microbes and/or their metabolites. This idea applies to bacteriophages, bacteriocins, and the enzymes they encode. The primary factor relating to the use of bacteriocins in Biopreservation Market is the long-standing and well-established role of Lactic acid bacteria on food and feed fermentations. LAB and their bacteriocins have a long history of safe use thanks to unintended consumption. Their effectiveness as biopreservatives in food is reinforced by their antibacterial spectrum of inhibition, bactericidal mechanism of action, relative tolerance to processing conditions (pH, NaCl, heat treatments), and lack of toxicity towards eukaryotic cells.
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