SUMMARY OF ARTICLE

ABSTRACT

Food preservation is a continually evolving area to control microorganisms that are problematic to food storage quality and consumer health. The purified antimicrobials, such as bacteriocins produced by LAB, have been studied extensively as a natural preservative. A preservation technique, protection of food using lactic acid bacteria with proven antagonistic properties, has received a pronounced research focus. Use of protective cultures in food systems is a practical and cost-effective option over the addition of purified antimicrobials produced by them. The different genera of LAB are investigated and are elucidated as protective cultures in several dairy foods. This article presents an overview of protective cultures and their potential role in extending fermented milk products’ shelf life and safety.