Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

Vol 04, Issue 1, 2002; Page No.(153-157)

PROBIOTICS : EFFECTS ON SHELF LIFE OF FOODS-A REVIEW

R.GUPTA, H.K. SHARMA AND P. KUMAR

Abstract

Probiotics is gaining importance for its beneficial effects towards increasing the shelf life of various foods besides the recognition of its functional properties. Probiotic culture consists of strains of genera Bifidobacterium, Lactobacillus, Enterococcus etc. and its shelf life enhancing actions may be ascribed to release of various antimicrobial substances like bacteriocins, organic acids, hydrogen peroxide etc, and accumulation of iron and other nutrients which are essential for the growth of all types of microbes. Most of the work related to the concept of probiotics has so far been mainly concentrated on their functional properties. A concrete approach in using probiotics for increasing the shelf life in different food segments has so far been lacking. This paper reviews the importance of probiotics in numerous food applications for their desirable and beneficial actions in augmenting the shelf life of foods.

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