Microbial spoilage of pickles and their preservation techniques - PALANIMUTHU, VENKATESAN
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Spoilage of preserved foods due to unhygienic processing and storage methods, Preserved pickles also becomes spoiled by micro organisms such as bacteria and fungi. To prevent this use of biopreservatives such as organic acids and bacteriocin is effectively used against the spoilage microorganisms. In future the use of biopreservatives will be more in food products as it not toxic to humans and environment. It will enhance the better shelf life of stored food products.

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Produktbeschreibung
Spoilage of preserved foods due to unhygienic processing and storage methods, Preserved pickles also becomes spoiled by micro organisms such as bacteria and fungi. To prevent this use of biopreservatives such as organic acids and bacteriocin is effectively used against the spoilage microorganisms. In future the use of biopreservatives will be more in food products as it not toxic to humans and environment. It will enhance the better shelf life of stored food products.
Autorenporträt
Ich habe mein Grundstudium der Landwirtschaft und mein Aufbaustudium im Bereich der landwirtschaftlichen Mikrobiologie an der Universität Annamalai, Tamilnadu, Indien, Asien, erfolgreich abgeschlossen. Ich interessiere mich für den Bereich Lebensmittelmikrobiologie und habe Kenntnisse über den Verderb von Lebensmitteln erworben.