Natural conservation attached to the use of microorganisms

Natural conservation attached to the use of microorganisms

Authors

  • Raquel Facco Stefanello Universidade Federal de Santa Maria
  • Leadir Lycy Martins Fries Universidade Federal de Santa Maria
  • Marina Venturini Copetti Universidade Federal de Santa Maria Departamento de Ciência e Tecnologia dos Alimentos Micologia

DOI:

https://doi.org/10.5433/1679-0375.2018v39n1p42

Keywords:

bioconservation, lactic acid bacteria, fermentation, sourdough.

Abstract

Breads are part of our basic food, with rare exceptions. We are currently involved in such a wide variety of brands and products that we end up opting for the item that matches our immediate desire for consumption. Consumers, on the other hand, are more concerned about their food and are looking for healthier foods with as few preservatives as possible. In this way, industries need to innovate and launch more natural options to meet these current changes. However, it is still necessary to combine research with technology to produce products that meet this new reality. This review includes the objective of reporting on bioconservation using micro-organisms that produce antimicrobial substances in order to sensitize industries and potential consumers about some studies on products made with bioconservants.

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Author Biographies

Raquel Facco Stefanello, Universidade Federal de Santa Maria

Departamento de Ciência e Tecnologia dos Alimentos

Leadir Lycy Martins Fries, Universidade Federal de Santa Maria

Departamento de Ciência e Tecnologia dos Alimentos - Qualidade e Microbiologia

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Published

2018-07-26

How to Cite

Stefanello, R. F., Fries, L. L. M., & Copetti, M. V. (2018). Natural conservation attached to the use of microorganisms. Semina: Ciências Exatas E Tecnológicas, 39(1), 42–48. https://doi.org/10.5433/1679-0375.2018v39n1p42

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Original Article
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