The Role of Lactic Acid Bacteria in Improving Food Safety and Extending the Shelf Life of Fermented Foods
PremiumBy Daisy Khaoya | September 3, 2026
Lactic acid bacteria (LAB)
fermented foods
food safety
shelf life
fermentation
probiotics
antimicrobial activity
organic acids
bacteriocins
microbial inhibition
foodborne pathogens
spoilage microorganisms
pH reduction
biopreservation
microbial stability
fermentation metabolites
pathogen control
food preservation.
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