Paper Title
ANTIMICROBIAL EFFECTS OF LACTICASEIBACILLUS RHAMNOSUSAS BIOPRESERVATION IN FOOD PRODUCTS

Abstract
Abstract - Food preservation with the help of natural antimicrobial agents could be a very promising technique, playing an important role in maintaining food quality and safety. Bio preservation is an alternative and novel method of preservation with increasing special interest from the consumers. Certain strains of lactic acid bacteria (LAB) such as Lactobacillus rhamnosus demonstrated antimicrobial activity against bacteria, yeast and fungi. The ability of L. rhamnosus to offer enhanced beneficial effects over other LAB makes it a suitable candidate for the biopreservation of food products. Therefore, in this review, the possibilities of the use of L. rhamnosus as a preservative to extend shelf life of food products is provided. Keywords - L.rhamnosus, Biopreservation, Bacteriocins, Natural antimicrobials, Shelf-life extension