Starter culture

Biopreservation methods based on the use of lactic acid bacteria (LAB) have been proposed as hurdles to increase the microbiological safety of many products, including fermented milk and cheese.

Biopreservatives such as plant-based antimicrobials and bacteriocinogenic starter cultures have been proposed as hurdles to increase microbiological safety of a variety of products, including cheese, and numerous studies have reported their pathogen inhibitory properties.