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Biopreservation of apricot pulp and apricot ready to serve by using bacteriocin of lactobacillus brevis SM6 and their comparison with chemical preservative

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Food safety is a growing public health concern of both in the developing, and developed nations. The consumption of chemically preserved foods raises the concern among the consumer for naturally produced antimicrobial agents. Therefore, in the present study an attempt has been made for the preparation of apricot RTS and apricot plum with bacteriocin Lactobacillus brevis SM6 (crude and purified) and was compared with standard chemical preservative (sodium benzoate) to evaluate the effect of biopreservation in the food. Bacteriocin was added in the food products following direct and indirect approach. |