ABSTRACT
Lactic acid bacteria (LAB) as protective cultures (PC) have emerged as a promising alternative to chemical preservatives due to their natural and food-grade benefits. Application in food products demonstrated the potential to control pathogenic and spoilage microorganisms. There is significant scope in biopreservation of fermented and minimally processed food products. The careful selection of culture and further optimization in food products enables the protection of food from spoilage, when storage temperature-abuse takes place.
