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Inhibitory activity of lactobacillus strains against food-borne pathogens

Since ages various physical and chemical food preservation methods have been to prevent microbial decomposition of food and thus preventing the food-borne illness. Most pathogens have become resistant to conventional methods of preservation and also the chemicals used are detrimental to human health. There is a need for nourishing, fresh and safe foods which can improve the health of consumer. The present research throws light to develop a probiotic based bio-preservative so that the food spoilage can be prevented by not causing various health hazards to the consumers. | Inhibitory activity of lactobacillus strains against food-borne pathogens