Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites

Abstract

Meat and some meat products are highly perishable due to their high-water content, pH, and high content of nutrients. Therefore, spoilage control in these products is one of the critical challenges in the food industry. On the other hand, the increasing widespread awareness about the undesirable effects of synthetic preservatives has promoted the breakthrough of the use of natural compounds or bio-preservation technology. Bio-preservation implies the application of microorganisms or their metabolites to extend the shelf life of food products. In this regard, according to the ancient and safe use of fermentation by lactic acid bacteria (LAB), their application in the bio-preservation of meat and meat products is gaining more attention. Thus, more understanding of the potential of LAB and their metabolites in the control of pathogens in meat and meat products can create new horizons in the production of safe and functional products with long shelf life. So, this article aims to review the recent knowledge about the bio-preservation of meat and meat products by LAB and their metabolites. Also, their antibacterial mechanism and potential for use in hurdle technology are discussed. The outcome of this review literature shows the high potential of various LAB strains and their metabolites especially bacteriocins as bio-preservatives in meat and meat products for extending their shelf life. In this regard, their combined use with other novel technologies or natural antibacterial compounds as hurdle technology is a more effective method that can compete with synthetic preservatives.

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

“…The market is growing not only for natural preservatives but also for environmentally friendly and biodegradable packaging materials [114].…”

“…A common method of applying natural antimicrobial agents to food to extend shelf life is their direct addition and use in an active packaging system [114]. Active packaging is packaging in which additional ingredients have been placed inside the packaging and/or on the packaging in order to increase the efficiency of the packaging system.…”

Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review

“…And it is precisely this characteristic versatility that makes them important in the food sector; each of the different LAB species has a greater or lesser potential depending on the application precisely because, depending on the conditions (nutrient sources and environmental conditions), the aforementioned compounds can be synthesized and improve the food in different aspects. Therefore, the interesting variety of metabolites they synthesized during fermentation makes them a promising addition to food; the use of such compounds to reduce the levels of or completely replace antifungal chemical preservatives is the most interesting and current alternative, as these microorganisms are generally recognized as safe (GRAS) [ 6 , 7 ]. It is intriguing how this recent interest goes hand in hand with a very ancient technique: fermentation.…”

Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds

“…Meat and fish products are highly nutritious due to their high contents of nutrients such as vitamins, fats, essential amino acids, minerals, and proteins [1,2]. However, their high water and nutritional contents make them susceptible to oxidative deterioration and microbial contamination [2,3]. The most common bacteria involved in meat spoilage are Pseudomonas and Streptococcus, among other classes, and the most common spoilage molds are Cladosporium and Sporotrichum, among other classes [4,5].…”