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Biopreservation of Dairy Products Through Postbiotics

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Postbiotics

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

Food safety is one of the most pressing issues in today’s world. The world’s food security is threatened by the exponentially rising population, declining soil fertility, significant daily environmental pollution, biomagnification, and countless other obvious and obscure factors. A larger threat to the supply of safe food products, particularly dairy products, comes from biological risks than all these physical, chemical, and environmental issues. To ensure that food degradation is prevented, postbiotics, probiotics, and para-probiotics are frequently used. Perishable dairy products have typically had their shelf life extended by fermentation processes. Probiotic starter cultures are being used in addition to fermentation to extend shelf life and offer consumers a variety of health benefits. A brand-new area of bio-preservation known as postbiotics has evolved as a result of the production of important compounds known as bacteriocins by these starter cultures of probiotic microbes. The purpose of this chapter is to emphasize the potential of these postbiotic cultures to prevent spoilage as well as to offer additional health advantages and discuss their usage in the dairy sector. Postbiotic solutions have chemical compositions that make them safe for ingestion and offer prolonged preservation against deterioration. They are essential to preservation and packing because they eliminate microbial biofilms, control pathogens, and biodegrade dangerous chemical pollutants such as mycotoxins, pesticides, and other chemicals. In numerous varieties of cheese, including fresh cheese and Prato cheese, further uses of bacterial postbiotics as bio-preservatives are being researched. According to the research, both Gram-positive and Gram-negative bacteria and fungi are susceptible to the broad-spectrum antimicrobial effects of bacterial postbiotics. Many postbiotics have positive traits, such as enhancing gut health by strengthening gut barriers, encouraging microbial activity against gut pathogens, and lowering inflammation. Research is also being done to determine how postbiotics can improve the regulatory capabilities of other organs.

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Author information

Authors and Affiliations

  1. Department of Botany, School of Life Sciences, St. Joseph’s University, Bengaluru, India

    Stephen Mekwan

  2. Department of Food Technology, Faculty of Life and Allied Health Sciences, M S Ramaiah University of Applied Sciences, Bengaluru, India

    Lokesh Ravi

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  1. Stephen Mekwan
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  2. Lokesh Ravi
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Editors and Affiliations

  1. Department of Microbiology School of Life Sciences, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India

    Dhanasekaran Dharumadurai

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Mekwan, S., Ravi, L. (2024). Biopreservation of Dairy Products Through Postbiotics. In: Dharumadurai, D. (eds) Postbiotics. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3421-9_48

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  • DOI: https://doi.org/10.1007/978-1-0716-3421-9_48

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-3420-2

  • Online ISBN: 978-1-0716-3421-9

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