Biopreservation of dairy products using postbiotics
2
Issued Date
2024-01-01
Resource Type
Scopus ID
2-s2.0-105000569078
Journal Title
Postbiotics: Health and Industry
Start Page
607
End Page
623
Rights Holder(s)
SCOPUS
Bibliographic Citation
Postbiotics: Health and Industry (2024) , 607-623
Suggested Citation
Awasti N., Vashisht P., Khanashyam A.C., Shah K., Nirmal N.P. Biopreservation of dairy products using postbiotics. Postbiotics: Health and Industry (2024) , 607-623. 623. doi:10.1016/B978-0-443-22188-0.00035-8 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/108627
Title
Biopreservation of dairy products using postbiotics
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Corresponding Author(s)
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Abstract
The dairy industry faces significant challenges in preserving the quality and safety of its products while meeting consumer demand for minimally processed and naturally preserved foods. Postbiotic biopreservation has emerged as a promising technique to address these challenges. Postbiotics are the metabolites and by-products generated by beneficial microorganisms during fermentation, particularly lactic acid bacteria (LAB). Postbiotics play a pivotal role in acidifying the environment, inhibiting the growth of spoilage microorganisms and pathogens, and enhancing the sensory attributes of products. This chapter provides an overview of the applications of postbiotic as a biopreservative in dairy, highlighting its benefits in extending shelf life, improving food safety, enhancing quality, and offering potential health benefits. Furthermore, it emphasizes the importance of ongoing research and development in optimizing postbiotic production, regulatory compliance, and consumer acceptance to fully unlock the potential of this natural preservative in the dairy industry.