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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 228-238
DOI: https://doi.org/10.20546/ijcmas.2018.706.028


Protective Cultures - A Review
Amareswari Dokka*, Y.kotilinga Reddy, G.S.Spoorthy and I.Sankara Reddy
Department of Dairy Technology, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupati-517502, A.P., India
*Corresponding author
Abstract:

Addition of cultures to meals is an innovative multi disciplinary from the fields of food microbiology. Protective cultures are considered as food safety factor with the improving the microbiological safety of food. They are selected from either from conventional starter cultures, from traditionally fermented foods or newly isolated stains groups with GRAS. These are food grade bacteria, inhibiting undesirable microorganisms through the production of low molecular mass compounds help in deliver the desired body and texture, flavour profile and health benefits. Protective cultures may have particular importance when used in non-fermented foods with a neutral pH value and high water activity (aw > 0.96) that are subject to an increased hygiene risk The control of spoilage yeast and moulds are traditionally done by chemical additives, but the application of antifungal protective cultures is very promosing and used in dairy industries. The effectiveness of some bacteriocinogenic protective cultures has been studied in several food systems and these are available in freeze dried form.


Keywords: Protective Cultures, shelf-life of food products, food matrix
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How to cite this article:

Amareswari Dokka, Y.kotilinga Reddy, G.S.Spoorthy and Sankara Reddy, I. 2018. Protective Cultures - A Review.Int.J.Curr.Microbiol.App.Sci. 7(6): 228-238. doi: https://doi.org/10.20546/ijcmas.2018.706.028