Lactic acid bacteria as a biopreservative in fermented foods / Fatin Fatanah Ruslan and Safiyyah Shahimi

• Main Authors: Ruslan, Fatin Fatanah, Shahimi, Safiyyah
• Format: Conference or Workshop Item
• Language: English
• Published: 2021
• Subjects: Laboratories. General works; Fatty acids; Bacteria; Acids
• Online Access: https://ir.uitm.edu.my/id/eprint/57147/1/57147.pdf; https://ir.uitm.edu.my/id/eprint/57147/
• Institution: Universiti Teknologi Mara

Public concerns regarding the safety of chemical preservatives in food have led to the use of natural preservatives. Naturally produced antimicrobial compounds tend to promote the substitution of conventional methods and lessen the rigidity of the use of chemical and physical preservatives. In this...