Indian Dairy AssociationIDA

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R.V. Rajanikar
Ph.D. Scholar, NDRI, Karnal, Haryana
Manorama Kumari
Ph.D. Scholar, NDRI, Karnal, Haryana
Hari Ram Gupta
In charge and CTO,Experimental Dairy NDRI, Karnal, Haryana
Pradip Behare
Scientist (Sr. Scale)Dairy Microbiology DivisionNDRI, Karnal, Haryana
pradip_behare@yahoo.com

ABSTRACT

Phenyllactic acid (PLA) is a type of phenolic acid phytochemical, which has wide spectrum of antimicrobial activity against bacteria, yeast and molds. PLA is gaining a plentiful attention in food industry due to its characteristics of imparting no odor and zero toxicity to food products along with antimicrobial activity. Some LAB endowed with PLA producing ability although its production has been found to be species- and strain- dependent. The use of either PLA producing starter culture, adjunct culture, fermentates, and cell free supernatant or purified products can be used to inhibit the microorganism responsible for food spoilage. Thus, PLA could be used as an alternative to chemical preservatives in food industry to stop the spoilage fungi, food borne bacteria and yeast which cause serious problems in food.
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