Abstract
A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application of lactic acid bacteria cultures that produce bacteriocins has been extensively studied as a means of bio-preservation. However, the application of purified bacteriocins as a bio-protective agent is limited in cheese. The application of protective cultures is another strategy, and the aim of the current review is to provide an overview of the application of commercial and autochthonous adjunct cultures on the bio-protection of cheese; both public health and spoilage aspects are considered.
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