ADDRESSING THE PRESERVATION OF FOOD, STRATEGIES FOR THE DEVELOPMENT OF BIOPROTECTIVE CULTURES

Abstract

 In recent years, there has been a growing interest in utilizing bioprotective cultures as an alternative method for food preservation. Bioprotective cultures, composed of beneficial microorganisms, offer the potential to inhibit the growth of spoilage and pathogenic bacteria in food products, thereby extending shelf life and enhancing safety. This research article explores various strategies for the development of bioprotective cultures in food preservation. It examines the selection criteria for effective bioprotective strains, the mechanisms underlying their antimicrobial activity, and the challenges associated with their application in different food matrices. Additionally, this article discusses innovative approaches such as genetic engineering and encapsulation techniques to enhance the efficacy and stability of bioprotective cultures. Furthermore, it highlights the importance of regulatory considerations and consumer acceptance in the successful implementation of bioprotective cultures in the food industry. Overall, this article provides valuable insights into the development and application of bioprotective cultures for improved food safety and quality.