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Applied Food Science Journal

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For the preservation and fortification of meat, use lactic acid bacteria (LAB), an indigenous and probiotic microbe

Author(s): John Williams*

The increased customer concern for food safety, product quality, and the avoidance of artificial food preservatives has led to a breakthrough in biopreservation. Consequently, the adoption of advantageous microbial species, such as bacteria and their secondary metabolites to extend the shelf life and improve the nutritional value of the food goods. Given that they apply to the bulk of food goods, meat preservation and fortification are among the top issues. The traditional chemical preservatives employed to preserve meat and animal products have various negative repercussions on customers. Alternative approaches are therefore required to strategically battle to improve quality and shelf life. LABs, or lactic acid bacteria, are the most secure creature with a significant impact on food and food processing industries.

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Citations : 13

Applied Food Science Journal received 13 citations as per Google Scholar report