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Lactic acid bacteria and their products as preservatives

6 7 Lactic acid bacteria and their products as preservatives [Pg.133]

The lactic acid bacteria have been used to preserve foods since ancient times, and continue to be accepted by consumers as harmless or possibly beneficial ingredients. The products of the lactic acid bacteria have also been used in a purified form to preserve food products. These include [Pg.133]

For a review of the use of the lactic acid bacteria in foods see Fernandes and Shahani (1989) and chapter 1 of this volume. [Pg.134]

Reuterin is a broad-spectrum antimicrobial substance produced by Lactobacillus reuteri (Axelsson etal., 1989). Reuterin is 3-hydroxypropion-aldehyde (3-HPA). It is effective against bacteria, yeasts, moulds, protozoa and viruses. [Pg.134]

Carbon dioxide is produced during fermentation of vegetables. The CO2 produced displaces oxygen in sauerkraut, etc. and has antimicrobial effect (Clark and Takics, 1980). [Pg.134]




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Acidic preservatives

Acids as preservatives

As preservative

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Lactic acid production

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Preservatives acids

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