Hurdle Concept and the Role of Lactic Acid Bacteria

The hurdle idea is a food preservation technique that includes building up a number of barriers to prevent microbes from growing and prolong the shelf life of perishable goods. The idea of using lactic acid bacteria (LAB), which are essential for food preservation, is one that is significant. Through a variety of processes, including fermentation, competitive exclusion, metabolite generation, biofilm formation, nutritional competition, and metabolic activity, LAB support the hurdle concept. Lactic acid bacteria (LAB) ferment glucose to produce lactic acid, which results in an acidic environment that prevents infections and spoiling germs from growing.