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Treating bacteria with bacteria - providing new ideas for yogurt preservation and preservation

 Last Update: 2022-09-07
 Source: Internet
 Author: User

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At present, the development and application of natural food preservation solutions have become a hot spot in food science and technology research at home and abroad, and biological preservation has received more and more attention due to its superior characteristics

Spoilage of fermented dairy products caused by yeast and mold is relatively common

The risk of mold contamination can exist at all stages of product production, market launch, and sale, with ingredients as well as product storage, distribution, and retail conditions (temperature, relative humidity, packaging) all influencing factors

The biological fresh-keeping bacteria are selected from natural lactic acid bacteria, which can inhibit and delay the growth of mold and yeast in fermented dairy products in a safe and natural way

According to Li Lun from Chr.

Li Lun said that the application of biological fresh-keeping bacteria can prolong the shelf life of fermented dairy products, improve production efficiency, and then reduce losses from production to terminals

(Wang Jiayi and Liu Yanfang)

"China Food News" (September 5, 2022, 06 edition)

(Editor-in-charge: Yang Xiaojing)

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Treating bacteria with bacteria - providing new ideas for yogurt preservation and preservation

09-07

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Treating bacteria with bacteria - providing new ideas for yogurt preservation and preservation

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Treating bacteria with bacteria - providing new ideas for yogurt preservation and preservation