Eswari Beeram*

Assistant Professor, DBCS, School of Liberal arts and Sciences, A.P, India

*Corresponding Author: Eswari Beeram, Assistant Professor, DBCS, School of Liberal arts and Sciences, A.P, India.

Received: May 12, 2025; Published: June 01, 2025

Abstract

Due to cancerous properties associated with synthetic preservatives now the research is carried in the sight of selecting natural compounds as the preservatives of most of the food products. Most of the problems associated with the natural preservatives is because of the antimicrobial property associated with most of the microbes against Lactobacillus due to toxins they produce and most of the preservatives will kill also the Lactobacillus present in the curd. Because of the probiotic properties and protection offered from the Lactobacillus to different pathogens by preventing their colonization it should be the primary concern while searching and selecting any natural preservatives for preservation of the yoghurt.

Citation

Citation: Eswari Beeram. “A Comment on Role of Natural Preservatives in Yogurt Presentation".Acta Scientific Microbiology 8.7 (2025): 01.

Copyright

Copyright: © 2025 Eswari Beeram. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.