Investigating the Effect of Acid Lactic Acid on Food Storage

زینل زاده‌گان, فاطمه and امتیازجو, مژگان Investigating the Effect of Acid Lactic Acid on Food Storage. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

Today, with the increase in public awareness, demand for foods containing natural preservatives has increased rather than using artificial preservatives. One of the most important bacteria in this category is lactic acid bacteria. This type of preservative is one of the essential factors during the fermentation of meat and has been used as one of the earliest methods of biological preservation of food. Due to the ever-increasing demand for meat-and-dairy products with a desirable quality of life, long shelf life and natural ingredients, fermentation products have been taken into account to meet the needs of consumers. Lactic acid is a major product of fermentation of carbohydrates and, by acidifying the environment, inhibits the growth of harmful microorganisms. Several strains of these microorganisms produce bacteriosins, and in addition to acid, they are considered as an additional barrier against pathogens. The metabolites produced by these bacteria also have a good effect on fermentation on the sensory and tissue properties. In this study, the effect of lactic acid bacteria on food was studied.

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