Chr. Hansen reaches scientific breakthrough in dairy bioprotection

摘要

For the first time, the main mechanism of lactic acid bacteria with bioprotective effect against yeasts and molds in dairy products has been revealed: It's all about competi-tion for a specific nutrient (manganese). While the popularity of food cultures that can help improve quality and shelf life has increased non-stop over the past years, Chr. Hansen scientists are the first to reveal the mechanism that can explain the main part of the inhibitory effect against yeast and mold spoilage organisms. The findings on the mode of action are documented in a new scientific article featured in the prestigious Applied and Environmental Microbiology Journal.