摘要：Protective cultures are food-grade bacteria, which may or may not be strains naturally present in the foods. They are selected for their ability to grow in a product and inhibit a pathogen or undesired microorganism rather than to deliver a desired texture and flavour profile as in fermentation, or health benefits of probiotics . Protective cultures inhibit undesirable microorganisms through the production of low molecular mass compounds, such as organic acids, carbon dioxide, diacetyl , hydrogen peroxide and bacteriocins . This article describes the using possibilities of protective cultures in dairy products with their advantages and limitations. We reviewed previously published data and present new findings that relate to their usage potential for dairy products.
