The biological protection strain is a natural protective agent, which can mainly inhibit the growth of some miscellaneous bacteria that may appear in dairy products such as yogurt and cheese, such as mold, yeast, Listeria, Clostridium and other spoilage microorganisms. A completely natural way to protect your products, extend product shelf life, and ensure the freshness and safety of food.

It is widely used in the flavoring and maturation of yogurt, soft cheese, hard cheese, semi-hard cheese, fresh cheese and cream.

Why do we need biological protection strains

No additives, no preservatives, 100% natural is the most common and basic demand trend of consumers for food at present, and it continues to influence consumers' choice of products. No matter how the times change, the safety and quality of food is still as important as ever to consumers.

Biological protection strains can help improve product quality and protect product brand image. Ensure that the product does not change the taste, aroma and texture of the product during the shelf life, maintain the product structure and sensory stability, and keep the product fresh and safe, so that the product is free from microbial contamination, natural protection is applied to the product, and food waste is reduced. Commercial cost, more with clean label attributes.

How does biological protection bacteria work

As we all know, microorganisms produce a variety of microbial defense molecules, including exotoxins, lysing agents, metabolic by-products and bacteriocins. The basis of this process is the competitive effect of space on microorganisms including pathogens, that is, the production has a specific Mode of action of antimicrobial metabolites such as organic acids and peptides. Biological protection strains inhibit the growth of harmful bacteria by competing with harmful bacteria for growth substrates and producing microbial defensive metabolites.

Figure: Biosafety 1's inhibitory effect on mold in cheese (1 and 2 on the left do not add biological protection strains, and 3 add biological protection strains)

2.1 Biological protection strains neither produce acid during the fermentation process, nor change the sensory characteristics of the product, and can play a protective role even under refrigerated conditions.

2.2 Haoyue yogurt starter has compatible and complementary characteristics with all biological protection bacteria, and can be directly inoculated into the product or sprayed on the surface of the product.

Analysis of the antibacterial effect of biological protection strains

3.1 The degree of mold contamination on the surface of yogurt after 6 days at 5℃

In the yogurt product, mold and biological protection strains are connected at the same time. After 6 days, the antibacterial effect of the biological protection strains is significant.

3.2 Degree of contamination on the surface of yogurt during storage

Simultaneously connect mold and biological protection bacteria in yogurt products. After the product is placed for 3 days, the surface is obviously contaminated with bacteria. Shengbao No. 1 has a significant inhibitory effect on bacteria during the 14-day storage period of the product, and it is contaminated The degree can be controlled within 10%, and Shengbao No. 2 can also be controlled within 30%.

3.3 Ability to inhibit yeast

The above data shows that Shengbao No. 2 has a strong immediate inhibitory effect, while Shengbao No. 1 exhibits an increasing inhibitory effect over time.

Summary: Shengbao No. 1 (Lactobacillus rhamnosus and Lactobacillus plantarum) and Shengbao No. 2 (Lactobacillus rhamnosus) have significant inhibitory effects on mold yeast.

Stroke focus

Based on the above, the advantages of biological protection bacteria can be summarized as the following points:

a. Reduce harmful bacteria in the final product, control the growth of yeast and mold,according to the needs of product contamination sources,

Provide a targeted biological protection strain model that inhibits mold or yeast;

b. Can be identified as a strain;

c. Do not increase the acidity of the yogurt, and do not produce bad flavor to ensure the product's stable structure and flavor during the shelf life.

d. Extend shelf life;

e. Easy to use and safe;